Add quinoa and stock to a medium sauce pan and bring to a boil.
Reduce to a simmer and cover, cooking for 15 minutes or until can
be fluffed with a fork. You can do this ahead of time or even the
night before (and store quinoa in the fridge) so the quinoa can
cool.
While quinoa is cooking, slice the green onions, chop the carrots,
mince the garlic and grate the cheese. Place it all in a bowl, then
add panko and mix. Coarsely chop the chickpeas and add to the
bowl. One quinoa is finished cooking, add it to the bowl and mix
well until incorporated. If needed, let cool or place in the fridge for
a few minutes to cool. Add in beaten egg - egg white, salt, pepper
and mix well. Form into patties (I really squeezed a handful of
quinoa together and smoothed it into a round, it may take some
squeezing and form to get the patties to stick) that fit the size of
the buns you have.
Heat a large skillet over medium-high heat and add 1 1/2
tablespoons olive oil. Once hot, add 5
Originally Submitted
4/5/2013
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