November 27, 2015
These quinoa sliders are filled with foods that help stabilize blood sugar. This is a great use for leftover quinoa and the sliders last for several days in the refrigerator. I like to make them at the start of the week to have on hand as an addition to green salads to boost protein, healthy fat & fibre.
1Mash black beans in a large bowl with a fork.
2Add cooked quinoa, eggs, salt, parsley, onion, shallot, parmesan cheese and oats to same bowl and mix to combine.
3Form black bean-quinoa mixture into 8 sliders, using a little water as needed to help bind them together.
4Heat a large non-stick skillet over medium heat and add avocado oil. Lightly salt and pepper sliders and add to pan.
5Cover and cook until browned, about 5-6 minutes. Flip and repeat on other side.
6Serve black bean-quinoa sliders drizzled with tahini sauce, topped with thinly sliced beets, avocado and arugula.
1Whisk together ¼ cup tahini with 2 tbsp lemon juice, 2 tbsp water and a large pinch sea salt. Thin with additional water for desired consistency.
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