Tuesday, August 21, 2012

Quinoa Sliders w/ Dill Sauce on Cucumber "Bun"

Have you tried quinoa?!  The ancient grain named "mother of all grains" by the Incas has been making quite an appearance in many popular blogs and cookbooks.

If you are like me you might have a problem pronouncing "quinoa".  It took me a few tries before I was finally able to pronounce it correctly.  I always remember "keen - wah". 

My personal favorite quinoa recipes are those that use the grain to make a burger.  People who are trying quinoa for the first time will notice its strong bitter flavor.  In the instance of the quinoa burger the other ingredients in the burger offset this bitter flavor.  Quinoa offers many nutritional benefits - not only does it contain a high level of protein, but is also rich in iron, phosphorus, and potassium.

This recipe is perfect for a snack, light meal, or even served as an appetizer.  My goal for the quinoa recipe was to put a new twist on the "ancient grain".  The cucumber "bun" and yogurt dill sauce add a unique touch to a quinoa burger.  The burgers are quite refreshing!

Happy Eating!

1 cup cooked quinoa
1/3 cup low fat shredded cheese
¾ cup shredded carrot
1 egg + 1 egg white
1 tablespoon + 1 teaspoon flour
1 green onion, sliced
¼ teaspoon black pepper
¼ teaspoon salt
1/8 teaspoon garlic powder
¼ teaspoon parsley
non-stick cooking spray

1 large cucumber, sliced in 1/4 inch slices

Dill Sauce:
3 ounces (1/2 of container) of non-fat plain yogurt
2 teaspoon fresh dill, chopped
½ teaspoon lemon juice
½ teaspoon salt
¼ teaspoon pepper

1.  Mix together all of the ingredients for the "burger".
2. Spray medium skillet with non-stick cooking spray.  Heat skillet on stove to medium.
3.  Spoon about 2 tablespoons of mixture onto skillet to make a burger about the diameter of the cucumber; repeat for remaining burgers (makes about 12 burgers).  Cook each burger on low-medium heat for about 5 minutes; flip and cook for another 5 minutes or until browned and cooked through
4.  Mix together all of the ingredients for the "dill sauce".
5.  To make sandwiches place one quinoa burger on top of a slice of cucumber; top burger with approximately one teaspoon of dill yogurt sauce; top with another slice of cucumber.  Repeat for all quinoa burgers.

Serving size: 1 slider • Servings: 12 • Calories: 36.8 kcal • Protein: 3.1 g  •  Sodium: 181.4 g • Carbs: 4.3 g • Fat: 0.9 g • Fiber: 0.5 g • Sugar: 0.5 g

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