Quinoa has quickly become one of my favorite foods. Yes, it is healthy. Yes, it is a superfood. Yes, it is one of those foods that makes you feel as though you are a rabbit eating nothing that can be considered true substance. However, I just can't stop loving it.
One of my good friends is the sous chef at a local restaurant in Libertyville. Holy moly mother of the cooking gods. The food that she devises...I can't even describe how amazing she is! She recently introduced quinoa sliders and burgers to the menu. I had these once while living in New York City. There were good. But I didn't realize how truly amazing they were until I tried Alex's version. Call me hooked.
Before I go much further, I need to insert something that I have not done in quite some time...a shameless product endorsement. These things have been sitting in the kitchen drawer for a long time but I have never really seen them in action. Until now. These herb scissors are crazy. Yes, they won't work for everything. But read what they are called...herb scissors. Use them to cut chives, cilantro, rosemary, thyme, anything small and easy. You'll be quickly snipping your way through a garden full of herbs!
It wasn't until after I posted on my Facebook that I had made quinoa sliders that I even thought about asking for the recipe from Alex. I just assumed that it was sacred property, something never to be seen by those of us who cannot call themselves professional chefs. Alex's responses?
"if you asked i would have just given you all of the ingredients haha"
Where would the fun be in that!?
I have to say, these were very good! So thank you Food & Wine! I approve of your recipe. Does it compare to Alex's recipe? Eh. It'll do for a homemade meal. Which means I will 150% make it again! Multiple times! It really was not that difficult of a recipe and it is healthy and delicious!
I would like to end by saying that my thoughts and prayers are with all of those affected by the recent Boston Marathon Bombings.
crispy quinoa sliders
2/3 cup quinoa 2 1-inch-thick slices of wheat bread, crusts removed and bread cubed 2 large eggs 1 cup coarsely grated zucchini 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup chopped chives 3 small garlic cloves, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/4 cup extra-virgin olive oil mini burger buns, lettuce, tomatoes, onion and pickles, for serving
- In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on a 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, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.
- 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 tablespoon of the oil. Add 6 patties and cook until golden on the bottom, 3 minutes. Add 1 tablespoon of the oil to the skillet, flip the patties and cook for 3 minutes, until crisp. Repeat with the remaining patties and oil. Serve with buns, lettuce, tomatoes, onion and pickles.