Spring Recipe: Edamame & Black Quinoa Sliders
Spring is finally here, and we are excited for the delicious produce that comes into season during this time of the year. The recipe below is a lighter, vegan take on the classic slider. The broccoli sprouts and spring onion jam give them extra texture and flavor, as well as the perfect seasonal twist. Make these for your first outdoor spring gathering or pack them up for a picnic in the park!
EDAMAME & BLACK QUINOA SLIDERS WITH SPROUTS & SPRING ONION JAM
Yields 12 sliders
- ¾ cup black quinoa
- 1 ½ cups water
- 3 tablespoons coconut oil
- 1 medium yellow onion, small dice
- 2 teaspoons sea salt
- 1 jalapeno, ribs removed and chopped finely
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup frozen shelled edamame
- 1/3 cup arrowroot flour
- 1 tablespoon miso
- 1 teaspoon umeboshi paste
- ¼ cup cilantro, chopped
- ½ cup pumpkin seeds, ground
- 1 tablespoon rice vinegar
For spring onion jam:
- 2 tablespoons coconut oil
- 1 bunch spring onion bulbs, sliced thinly (about 3 cups)
- ½ teaspoon sea salt
- 1 tablespoon rice vinegar
- pinch red chili flakes
- 12 whole wheat slider buns
- 1 cup broccoli sprouts
- 2 avocados, smashed and lightly salted
- 12 small skewers
- Preheat oven to 350 F. Rinse quinoa under cold water. Transfer to a small saucepan and toast over medium heat, stirring frequently with a wooden spoon until dry. Add water, cover, and cook on low for 15 minutes or until tender.
- In a sauté pan, heat coconut oil over medium heat. Add the onion and salt and cook for 3 to 4 minutes, or until translucent, stirring frequently. Stir in the minced jalapeno, garlic, cumin, coriander, edamame, and arrowroot and cook for an additional few minutes. Remove from heat and cool slightly.
- In a food processor, pulse ½ cup of cooked black quinoa, miso, umeboshi, and pumpkin seed powder until a coarse paste forms. Transfer contents into a medium bowl and fold in remaining quinoa, cooked onion mixture, cilantro, and rice vinegar.
- Using a 1 ½-ounce scoop, form sliders and place on parchment-lined baking tray. Brush with oil and bake for 15 minutes or until firm and crisp, turning once.
- For spring onion jam: Preheat the coconut oil in a small saucepan. Add the sliced spring onion and sea salt and cook for 5 minutes, stirring frequently. Using a wooden spoon, deglaze the pan with vinegar. Stir in chili flakes and remove from heat.
- To assemble: Toast the slider buns for 3 to 5 minutes or until crisp. Add a dollop of smashed avocado on the inside of each bun. Add slider then top with sprouts and spring onion jam. Secure with skewer and serve warm.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.