Southwest Quinoa Sliders with Avocado Cream Sauce — Damn Delicious

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Southwest Quinoa Sliders with Avocado Cream Sauce

Healthy, hearty and such a crowd-pleaser!

Ugh, I have the Monday blues. It doesn’t matter that this is a short work week – Mondays will always be Mondays. Although I am pretty freaking grateful that I have Thursday and Friday off. Now if only I can survive the grocery store tonight. I have some last minute things to pick up so I can make this stuffing with jalapeño cornbread.

Speaking of Thanksgiving, I am so grateful that I have a menu finalized! Jason’s sister’s family takes care of the bird and various sides but this year, I am in charge of the ham, stuffing, cornbread, candied yams, and dessert. I just hope I can pull it all off. I always plan way more than I can handle!

Now you’re probably wondering why on earth I would post quinoa sliders today. I did have a week of Thanksgiving leftover recipes for you guys but then I thought, with the biggest holiday right around the corner where we all overindulge and overeat and can’t fit into our skinny jeans, I couldn’t help but post a meatless, healthy recipe. I think it’s safe to say that we all need to go a bit lighter in preparation for the big day, right?

And that’s exactly what this recipe does. It’s vegetarian-friendly and chockfull of Mexican flair with chipotle peppers, corn, beans and of course, a creamy avocado sauce. Now don’t be fooled by the size of these cute little sliders. A couple of these babies is just enough for a perfectly light yet hearty dinner option!

Southwest Quinoa Sliders with Avocado Cream Sauce

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Healthy, hearty and such a crowd-pleaser!


  • 2 cups cooked quinoa
  • 1/4 cup grated Parmesan
  • 1/4 cup panko
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1-2 tablespoons pureed chipotle peppers, in adobo sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 large eggs
  • 1/2 cup whole kernel corn
  • 1/2 cup canned black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil
  • 12 split slider buns, toasted, for serving
  • 2 cups arugula, for serving
  • 2 Roma tomatoes, thinly sliced, for serving

For the avocado cream sauce

  • 1 avocado, halved, seeded and peeled
  • 2 cloves garlic
  • 1/3 cup Greek yogurt
  • 1/4 cup fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper, to taste, in the bowl of a food processor; set aside.
  2. In a large bowl, combine qunioa, Parmesan, panko, flour, cumin, garlic powder, chili powder, chipotle peppers, lime juice, eggs, corn, beans, salt and pepper, to taste. Divide the mixture into 12 balls; press each lightly to form 1/4-inch-thick patties.
  3. Heat olive oil in a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through, about 3-4 minutes per side, flipping only once.
  4. Serve quinoa patties on rolls with arugula, tomatoes and avocado cream sauce.

Did you Make This Recipe?

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