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Back to Healthy with Hart

Crispy Quinoa Sliders

Ingredients
  • 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

Directions

In 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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Oct25
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