Crispy Quinoa Sliders with Zucchini and Chives

Crispy Quinoa Sliders

Today I was all by myself. No class. No boyfriend working from home. No appointments or anywhere to be. What did I decide to do? I worked out. I cooked a homemade lunch and dinner. I hung pictures. I planted some house plants and worked in my herb garden. I relaxed with my laptop. I also looked up recipes that included chives because with 3 plants growing I have plenty.

These quinoa sliders were a bit of work but well worth it. They are crispy, a very flavorful. Cheesy, garlic-y and onion-y…they didn’t need the buns that the orginal recipe suggested. As I ate them, I imagined making them for family or for a get together with friends. It’s one of those things you would make that would impress people because they wouldn’t expect vegetarian burgers to taste so good!

Here’s a look at the mix before it was fried up:

Quinoa Sliders mix

I placed the sliders on parchment paper to cool after cooking:

Crispy Quinoa Sliders

Today for lunch I ate two of the quinoa sliders with a baked sweet potato! They were perfect together and gave me the energy I needed to work around the house!

Crispy Quinoa Sliders and a sweet potato

Crispy Quinoa Sliders with Zucchini and Chives

  • 2/3 cup quinoa
  • 1 1/3 cups vegetable broth (or water)
  • Two slices of wheat bread, torn into pieces
  • 2 large eggs
  • 1 cup coarsely grated zucchini
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped chives
  • 3 small garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil

Method

  • In a medium saucepan, cook the quinoa in 1 1/3 cup vegetable broth until liquid is absorbed. Fluff with fork and leave uncovered to cool for about 15 minutes.

  • In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.

  • In a large nonstick skillet, heat 1 tablespoon of the oil. Using a 1/4-cup measure, form 1/2-inch-thick patties. Add 6 patties to skillet and cook until golden on the bottom, 3 minutes. Flip and cook for 3 more minutes. Remove first 6 sliders and place on parchment paper. Add 1 tablespoon of the oil to the skillet, and form the 6 remaining patties. Cook for 3 minutes on each side, until crisp. Serve with buns, lettuce, tomatoes, onion and pickles if desired.

Recipe Slightly Adapted from Food and Wine

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One thought on “Crispy Quinoa Sliders with Zucchini and Chives

  1. Perfect! I’m swarmed by chives at the moment, and my daughter is “almost vegetarian,” so I’m bookmarking this. Incidentally, I have a degree in Journalism and once worked as a PR officer.

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