Black Bean Quinoa Sliders and Tahini Sauce

Nicole Gimmillaro, Certified Natural ChefBy Nicole Gimmillaro, Certified Natural Chef  , ,   , , ,

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.

  • Yields: 10 - 12 Sliders


1 14 oz. can organic black beans, rinsed and drained

2 cups cooked quinoa

3 eggs, lightly beaten

½ teaspoon sea salt

½ cup chopped parsley

1 small onion, diced

¼ cup finely chopped shallot

½ cup grated parmesan cheese

¾ cup rolled oats

2 tbsp avocado oil


2 medium beets, roasted, peeled & thinly sliced

1 avocado, sliced

Handful of arugula


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.

Tahini Sauce

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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