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Crispy Quinoa Sliders
- 2/3 C quinoa (keen-wah)
- Two 1-inch thick slices wheat bread, crusts removed and bread cubed
- 2 large eggs
- 1 C coursely grated zucchini
- 1/2 C. freshly grated Parmigiano-Reggiano cheese
- 1/4 C chopped chives
- 3 small garlic cloves, minced
- 1/2 t. kosher salt
- 1/4 t. freshly ground black pepper
- 1/4 C olive oil
- Mini burger buns, lettuce, tomatoes, onions and pickles, for serving
DirectionsIn a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on baking sheet to cool. 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, s&p. Mix in the quinoa and bread crumbs. Let stand 10 min. Using a 1/4-cup measure, scoop 12 mounds and form each one into a 1/2-inch thick patty. In a large nonstick skillet, heat 1 T of oil. Add the patties and cook until golden on the bottom, 3 minutes. Add 1 T of oil to skillet, flip the patties and cook for 3 minutes until crisp. Repeat with the remaining patties and oil.
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