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Tex-Mex Omega Sliders Recipe
Your body will thank you for the essential omega fats (found in chia‚ hemp and flax) and your taste buds will rejoice at all the Tex-Mex flavor!
INGREDIENTS2½ cups cooked Quinoa |
DIRECTIONSIn a large bowl mix together the quinoa, onion, bell pepper, and flaxseed powder. Fold in the hemp seeds, chia seeds, nutritional yeast, and chipotle powder. Add the ketchup and tamari and stir well to distribute. Transfer the mixture to a food processor. Run the machine for 5 seconds to partially break down the vegetables. Return the mixture to the bowl, cover, and refrigerate for 1 hour to firm up. To form the sliders use an ice cream scoop or two tablespoons to form a ball, then flatten and shape into a 1-inch thick patty. Place on a plate and repeat to form remaining sliders. Warm a little coconut oil in a large sauté pan over low heat. Place several sliders inside, pressing lightly into the pan. Season lightly with salt and pepper. Cook until browned and nicely toasted on the bottom? about 5-6 minutes, then flip the sliders and repeat with the remaining side. (For best results err on cooking at a lower rather than higher heat to create the best texture.) Remove sliders from the heat. To assemble place a tablespoon or two of guacamole inside of a lettuce or radicchio leaf cup. Place a slider on top and sprinkle with scallions. Repeat with remaining sliders. Omega Sliders may be enjoyed either warm or at room temperature. Makes: 20 sliders Submitted by: Julie Morris |
Your body will thank you for the essential omega fats (found in chia‚ hemp and flax) and your taste buds will rejoice at all the Tex-Mex flavor!
Ingredients
2½ cups cooked quinoa
¾ cup sweet yellow onion, minced
½ cup red bell pepper, minced
3 Tbsp. ground flaxseed powder
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½ cup Navitas Organics Hemp Seeds
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¼ cup Navitas Organics Chia Seeds
3 Tbsp. nutritional yeast
¾ tsp. chipotle powder
¼ cup organic ketchup
2 Tbsp. tamari or soy sauce
2 cups guacamole
3 scallions, white and light green parts sliced thin
20 radicchio leaves or butter lettuce leaves
Coconut oil, for cooking
Sea salt & black pepper
Directions
In a large bowl, mix together the quinoa, onion, bell pepper, and flaxseed powder. Fold in the hemp seeds, chia seeds, nutritional yeast, and chipotle powder. Add the ketchup and tamari and stir well to distribute.
Transfer the mixture to a food processor and run the machine for 5 seconds to partially break down the vegetables. Return the mixture to the bowl, cover, and refrigerate for 1 hour to firm up.
To form the sliders, use an ice cream scoop or two tablespoons to form a ball, then flatten and shape into a 1-inch thick patty. Place on a plate and repeat to form remaining sliders.
Warm a little coconut oil in a large sauté pan over low heat. Place several sliders inside, pressing lightly into the pan. Season lightly with salt and pepper. Cook until browned and nicely toasted on the bottom, about 5-6 minutes, then flip the sliders and repeat with the remaining side. (For best results err on cooking at a lower rather than higher heat to create the best texture.) Remove sliders from the heat.
To assemble, place a tablespoon or two of guacamole inside of a lettuce or radicchio leaf cup. Place a slider on top and sprinkle with scallions.
Repeat with remaining sliders and enjoy either warm or at room temperature.