Quinoa sliders
0
- Prep Time20 min
- Total Time50 min
- Makes8 Servings
Quinoa sliders recipe Photo by Roberto Caruso
We partnered with Hellmann's to celebrate its 100th birthday and asked you to submit your very best ideas using its mayo—and, boy, did you deliver with over 2,000 recipes! We're thrilled to showcase our triple-tested blue-ribbon winners.
Ingredients
1 tbsp coconut oil
2 227-g pkgs cremini mushrooms, chopped
1 cup finely chopped red onion
2 garlic cloves, minced
1 cup packed baby spinach, coarsely chopped
2 cups mashed potatoes
1 cup cooked quinoa
1/2 cup grated white cheddar
1/4 cup Hellmann's mayonnaise
1 egg, beaten
1/2 tsp lemon zest
1/4 tsp salt
Instructions
PREHEAT oven to 350F. Line a baking sheet with parchment.
HEAT a large non-stick pan over medium-high. Add oil, then mushrooms, onion and garlic. Cook until mushrooms are soft, 6 to 7 min. Stir in spinach and cook until wilted, about 1 min. Remove from heat and let cool to room temperature, about 10 min.
STIR mashed potatoes with quinoa, cheese, mayo, egg, lemon zest and salt in a large bowl. Season with pepper. Stir in mushroom mixture until combined.
SCOOP mixture with a 1/4 cup measuring cup onto baking sheet. Pat tops down using the bottom of cup to form patties.
BAKE in centre of oven until golden brown, about 30 min.
Nutrition (per serving)
Calories 190, Protein 6g, Carbohydrates 19g, Fat 10g, Fibre 3g, Sodium 181mg.
Good source of Vitamin B6.
Recipe submitted by Naima Liamani, Pierrefonds.
Serving Tip: Serve with shaved cheddar and spinach salad.
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