quinoa sliders.

whew, ice cream week is over!

as much as i love making, eating, and sharing ice cream recipes with you guys, i think it’s time to switch it up a bit. i think we need some healthier recipes to even things out here, what do you think?

i know ‘ healthy’ doesn’t sound nearly as glamorous or enticing as ‘decadent,’ ‘indulgent,’ or ‘butter sugar flour chocolate coma.’

but guess what? healthy can totes be delicious. yes, totes. indeed.

speaking of healthy, thanks to Women’s Health Magazine for featuring my Rosemary Clementine Sorbet in their “What We’re Reading this Week” feature! i’m flattered! check out what else they’re reading this week here!

i really love the concept of meatless monday. i’m a carnivore through and through, which i know isn’t exactly the healthiest way to live. i’m doing my best to reduce my meat consumption, while eating more vegetables, leafy greens and legumes.

meatless monday is actually perfect for me. it’s one less day a week that i eat meat, and i’m forced to get a little more creative in the kitchen. win win!

these quinoa sliders will satisfy vegetarians and meat-eaters alike. they’re a welcome change from veggie burgers, and though small, they’re surprisingly filling! two quinoa sliders, served with a fresh green salad make for a wholesome, satisfying weeknight meal.

i first spied these quinoa patties in Heidi Swanson’s book, Super Natural Every Day. this book is absolutely gorgeous, and it’s full of wonderfully inspiring recipes. Heidi’s recipes are simple to understanding, endlessly versatile and adaptable, and they make me want to eat more healthfully.

as soon as i saw the recipe for quinoa patties in Heidi’s book, i knew i had to make them! i’ve seen various iterations of them around the internet, but i figured they would make an excellent stand-in for meat in a burger.

i was right, especially when i served the quinoa patties on hawaiian rolls, topped with a runny-yolked fried egg, and drizzled with a healthy dose of sriracha sauce.

oh, yeah. who needs meat when you’ve got sliders like that?

so whether you’re a vegetarian, or a carnivore like me, do yourself a favor and make these little sliders for dinner tonight. they’re simple, packed full of flavor, and the whole family will love them!

quinoa sliders

Yield: 12 quinoa sliders

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


for the quinoa patties

2 1/2 cups cooked quinoa
4 eggs, lightly beaten
1/2 teaspoon kosher salt
1 medium onion, finely diced
2 cloves garlic, finely diced
1/2 green bell pepper, finely diced
1 tablespoon za'ahtar (typically a mix of dried thyme, dried oregano, dried marjoram, white sesame seeds, salt and sumac--available for purchase in specialty food stores or ethnic grocery stores)
1/2 teaspoon cayenne pepper
1 cup whole wheat bread crumbs
fresh cracked pepper, to taste

for the sliders

one dozen large eggs (if you can find quail eggs, these would work well, too!)
one dozen small rolls (i like hawaiian rolls, potato rolls, or small dinner rolls work well too)
romaine lettuce or arugula
sriracha sauce (found in most grocery stores in the ethnic foods aisle, or in an asian grocery store)


for the quinoa patties

heat about a tablespoon of olive oil in a medium saucepan over medium heat.

add the onions and green peppers, and cook for 2-3 minutes, or until lightly browned.

add the garlic, and cook for 30 seconds longer.

remove the cooked vegetables from the heat, and add to the reserved cooked quinoa. stir to combine.

add the beaten eggs, salt, za'ahtar, cayenne, breadcrumbs and freshly cracked pepper. stir until well-mixed.

using a #20 cookie scoop (the equivalent of 3 tablespoons), dish out 12 portions of the quinoa mixture.

using your hands, flatten slightly into patties.

heat a tablespoon or two of olive oil in a large skillet over medium heat.

when the oil is hot, add 6 patties to the skillet and cook for two minutes on each side. the patties should be nicely browned.

remove from the heat, and drain on paper towels while you cook the remaining batch.

place the patties on a cookie sheet in a 200 degree F oven to keep warm while you fry the eggs.

for the fried eggs

i like my eggs over easy, so here's how i make them!

heat a skillet over medium high heat. it should be hot enough that when you flick a few drops of water on it, they sizzle and dance. if you have a nonstick skillet, even better!

spray the pan generously with nonstick cooking spray, or if you're going all out, use butter.

i find it easier to crack the egg into a small bowl first, then i gently slide it into the skillet.

i cook it on one side for about 30 seconds, shaking the pan gently all the while to ensure non of the egg is sticking.

once the white is almost completely solid white, it's time to flip!

tilt the pan forward and down, at about a 45 degree angle. with the flick of your wrist, launch the egg up and forwards, while keeping the pan underneath the egg. it might take a few tries, but definitely eat the imperfect ones!

once flipped, cook the egg 15 seconds, slide it onto a plate, and season with kosher salt and pepper.

assembling the sliders

place a small amount of arugula or romaine lettuce on the bottom of your miniature bun. add one quinoa pattie, the fried egg (if i want to make it fancy, i'll use a round cutter to make the egg perfectly round to fit on the bun, then eat the trimmed away whites later!), and drizzle generously with sriracha.

serve immediately with a simply dressed salad, oven roasted sweet potato fries, or any other side your little heart desires.

the quinoa mixture can be made a few days ahead of serving, and will keep well stored in an airtight container in the fridge. that way, you can simply shape them, cook them and serve them!

adapted from super natural every day by heidi swanson

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17 Responses to “quinoa sliders.”

  1. #
    Leslie — July 25, 2011 at 7:33 am


  2. #
    Jessica @ Sushi and Sit-Ups — July 25, 2011 at 7:53 am

    Sounds amazing, especially with the runny egg. I love eggs on my meat burgers, so I’m sure this would be just as wonderful!

  3. #
    Melissa — July 25, 2011 at 8:27 am

    Love these – I like your take on them. I am addicted to both of Heidi Swanson’s cookbooks. Like you, I am a carnivore but try to lessen my meat consumption. Thanks to Heidi, I’ve been cooking meatless at least half the week :) And all of the recipes are clean as well, so bonus! I usually have my sliders on a bed of mixed baby greens with a drizzle of greek yogurt mixed with a little lemon juice and some mint. I really love your take as well, will have to try this soon, esp if I can get my hands on some quail eggs – how cute would that be??

  4. #
    Angela FRS — July 25, 2011 at 8:36 am

    OK, those look amazing! I will definitely be making these.

  5. #
    Samantha — July 25, 2011 at 12:04 pm

    I might as well be a vegetarian, I barely eat meat! These look great!

  6. #
    Alli — July 25, 2011 at 12:04 pm

    Holy cow these look good..especially the egg addition!

  7. #
    Sam — July 25, 2011 at 3:41 pm

    i will definitely be making these soon.

  8. #
    Anita Menon — July 26, 2011 at 5:31 am

    The egg addition came as surprise.. but I am sure it works well. These sliders look fantastic

  9. #
    adventureswithben — July 26, 2011 at 4:50 pm

    I think the word “healthy” needs a PR Manager. The word needs to be changed. No one like healthy – because healthy never tastes good (as least stereotypically speaking).

  10. #
    flyer printing — July 26, 2011 at 11:58 pm

    Great recipe and some tips there! I appreciate it. Sure is yummy and still a healthy food. (Agree, the egg shock me too..)I really want to try this at home. Thanks!

  11. #
    Katherina @ Zephyr Runs — July 27, 2011 at 6:18 am

    These look AMAZING!! I’d love to make these (and cut the recipe in like a 4th haha)!

  12. #
    jaclyn — July 29, 2011 at 3:04 pm

    i couldn’t agree with you more! i’m trying to focus more on baking and cooking healthy foods that are delicious and craveable!

  13. #
    jaclyn — July 29, 2011 at 3:05 pm

    cutest ever! i love quail eggs! once i made a homemade pizza with pesto, cheese, prosciutto, and i topped it with quail eggs for the last minute of baking. so delish!

  14. #
    Abigail @ TheFatLossAuthority — December 15, 2011 at 4:57 pm

    Your photos are awesome! However, the taste of these were even better. Now, I won’t lie, these did take me a good while to make, but I normally do take my time when it comes to making something new. I will definitely make them again!

  15. #
    Madison — December 15, 2011 at 5:33 pm

    This looks fabulous. I plan to make this soon as we eat a lot of quinoa and these sliders and your photos are awesome looking! I love that it is healthy but looks really good at the same time – that’s hard to find sometimes!

  16. #
    Michelle — December 19, 2011 at 10:15 pm

    AHHH this is ahhhmazing. Just finished chowing down on it with my husband. Makes ALOT, we will be eating it all week without any complaints. It is now my husbands favorite veg dish (and mine too). Thank you!

  17. #
    Dennis — August 26, 2012 at 11:50 am

    These quinoa patties look delicious! Gonna try to make them some time. Also like the rest of your blog :)

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