I’ve been eyeing this recipe for a while (by which I mean about 2 days) and decided they were just too cute not to make.
Quinoa, carrots, chickpeas, sesame seeds, spices, egg to hold it together, with a creamy, cool dipping sauce.
Paired with a little glass of wine (I am a twenty-something undergrad… no worries… cough) and arranged on cucumber slices, this was as fun to assemble as it was to eat.
Quinoa Sliders with Lemon Zest Greek Yogurt Sauce
Adapted from Sprouted Kitchen (please go check it out… the photos are gorgeous)
1/2 cup red quinoa
1 cup chopped carrot
1 small shallot, sliced
1 tablespoon dried parsley (3 tablespoons fresh)
15 ounces (1 can) chickpeas
2 tablespoons fresh lemon juice (1/4 a lemon)
1 teaspoon cumin
2 teaspoons coriander
2 tablespoons toasted sesame seeds (Convection oven @ 375 F, bake sesame seeds in a single layer for 2 minutes, shaking and rotating pan midway)
2 cloves garlic
olive oil for pan
1 cup nonfat Greek yogurt
1/4 peanut butter (use tahini if you have it… I used crunchy natural peanut butter and enjoyed the texture)
1 tablespoon lemon zest
Fresh Chives to taste (if you have. I didn’t, so I sprinkled more parsley on top)
1 English Cucumber, sliced into long sticks for presentation (and dipping!)
In a small saucepan, bring 1 cup water to boil. Add quinoa, cover, and reduce heat to low, cook about 12 minutes to allow water to be absorbed. Note: I usually add the quinoa to the cold water and bring it up to a boil together… if not sure, just follow the directions on the package. Also, turn off the heat even if it looks like the quinoa could adsorb a little more–the water will be adsorbed just from sitting there. Let cool.
Stir together yogurt, peanut butter, lemon zest, and salt and pepper to taste (and the chives; reserve a few chives for sprinkling later). Cover and chill.
Pulse carrots and parsley (dried or fresh) in a food processor. Add shallot, chickpeas, toasted sesame seeds, lemon juice, eggs, garlic cloves, coriander, and cumin, salt and pepper. Pulse until combined. Add quinoa, pulse a few more times. Taste-test, if you aren’t all that concerned about raw egg. (I’m not.) Let set in the fridge for 1 hour or overnight.
Form two-tablespoon’s worth of quinoa mixture into small, thick patties.
Over medium heat, drizzle a bit of oil in a nonstick pan to cover the surface. Sear the patties about 3 minutes on each side, flattening them out with the back of a spatula in the pan or until golden brown on each side. For each batch, use some new oil. Also, turn on your fan and crack the window as your fire alarm may go off because if you’re like me, something’s burning at some point or another.
Serve warm, on top of the cucumbers, with the yogurt sauce.
Sprouted Kitchen suggests putting them into mini pitas for a vegetarian appy.
These were good. The ones I took outside to photograph got pretty cold, pretty fast, which is how we learned they taste better warm.
They were really yummy, though. A nice browned crust formed on each side, and the burgers themselves held together pretty well (something I have had trouble with in the past). If I had not been too lazy to go get fresh herbs, they would have been quite amazing. The yogurt sauce was especially good. Thick, from the Greek-ness; uber creamy from the Greek-ness and from the peanut butter running through; yet light-tasting from the lemon zest. My dad later heated the sliders in the microwave for about a minute and declared them delicious. I need to eat more quinoa and home-made food in general; these definitely hit the spot.