Snack
Traditional Beet Quinoa Sliders Recipe Recipe
Traditional Beet Quinoa Sliders Recipe Recipe is a delicious Snack dish that can be prepared in just 0 minutes....
⏱️
15 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
- 250 grams Sweet Potato
- 1/2 cup Quinoa
- 1 teaspoon Cumin powder (Jeera)
- 100 grams Tofu - firm and crumbled
- 1 cup Beetroot - grated
- 1 Onion - finely chopped
- 1/2 cup Walnuts - lightly toasted and coarsely ground
- 3 tablespoons Whole Wheat Bread crumbs
- 2 tablespoons Coriander (Dhania) Leaves - chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Black pepper powder
- 2 teaspoons Parsley leaves - dry
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried basil leaves
- 4 cloves Garlic - finely chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Red Chilli sauce
- Salt - as required
- 8 Burger buns - whole wheat
- Classic Mayonnaise (With Egg) - as required
- Mustard sauce - as required
- 16 Pickled Jalapenos - pickles
- Iceberg lettuce - as needed (lettuce/spinach)
- 2 Avocados - sliced
- Extra Virgin Olive Oil - as needed
Instructions
1
To begin making the Beet Quinoa Sliders method, we will first char the quinoa in a pressure cooker.
2
First rinse the quinoa well under running aqua. Place quinoa along with 1 cup of aqua in the wok of the pressure cooker.Keep the weight on, wrap the pressure cooker.
3
char on medium high fiery up and after the first whistle turn the fiery up to low. Once you turn the fiery up to low, low-boil for 3 mins.After 3 mins, turn off the fiery up and allow the pressure to release naturally and then open the pressure.
4
Fluff up the quinoa and keep it aside.Next we will pressure char the nectarous potatoes.
5
Wash and pare the nectarous potato.
6
Chop into chunks and toss in it into a pressure cooker.
7
toss in 1/2 cup of aqua. Place the lid on the pressure cooker wok with its weight placed on it and allow it to char until you hear 4 whistles.After 4 whistles, turn off the fiery up and allow the pressure to release naturally.
8
After the pressure has released remove the potatoes from the pressure cooker.
9
Let them cool and mash and keep aside.In a wok toss in some cooking oil, the onions and garlic and saute until the onions caramelised.
10
After the onions have caramelized toss in the grated beetroot and saute till the moisture evaporates.
11
Turn off the fiery up and allow to cool.To make the Beet Quinoa Burger PattyTransfer the cooled onions and beetroot into a large mixing mixing bowl along with the mashed nectarous potato and cooked quinoa.
12
toss in all the other fixings as well like the cumin dusting seasoning, tofu, walnuts, bread crumbs, coriander leaves, red chilli dusting seasoning, black pepper dusting seasoning, arid parsley leaves, dried oregano, dried basil leaves, lemon nectar, red chilli gravy and seasoning to savor.
13
toss together well to combine. Divide the mixture into 8 portions and shape them like a burger and lay them on a lined tray and rest it in the refrigerator for at least 1 hour so the flavours are absorbed into the patties.After one hour into a preheated wok toss in some cooking oil.
14
Once the cooking oil is fiery place the burger patties on the wok and wok shallow fry them till golden brown on both sides. Remove when done and let it cool.To assemble the Beet quinoa slidersSlice the buns into half.Take one half of the bun and spread mayonnaise, mustard.
15
Layer with.
16
lettuce, pickled jalapenos and avocados.
17
Place a beet quinoa patty on top and close with the other cut of bun and dish up. If avocados are not available you can toss in sliced onions and tomatoes as well. dish up Beet Quinoa Sliders with a glass of chilled Pomegranate Mint Cocktail method for a house party or weekend dinner.
Recipe Information
Cuisine
Continental
Continental
Course
Snack
Snack
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
75 mins
75 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
60 minsTotal Time
75 minsMaster Chef
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