Southwest Quinoa Sliders with Avocado Cream Sauce

Ingredients

• 2 cups cooked quinoa
• 1/4 cup grated Parmesan
• 1/4 cup panko
• 2 tablespoons all-purpose flour
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1-2 tablespoons pureed chipotle peppers, in adobo sauce
• 1 tablespoon freshly squeezed lime juice
• 2 large eggs
• 1/2 cup whole kernel corn
• 1/2 cup canned black beans, drained and rinsed
• Kosher salt and freshly ground black pepper, to taste
• Olive oil
• 12 split slider buns, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
For the avocado cream sauce
• 1 avocado, halved, seeded and peeled
• 2 cloves garlic
• 1/3 cup Greek yogurt
• 1/4 cup fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste

Instructions

• To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper, to taste, in the bowl of a food processor; set aside.
• In a large bowl, combine qunioa, Parmesan, panko, flour, cumin, garlic powder, chili powder, chipotle peppers, lime juice, eggs, corn, beans, salt and pepper, to taste. Divide the mixture into 12 balls; press each lightly to form 1/4-inch-thick patties.
• Heat olive oil in a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through, about 3-4 minutes per side, flipping only once.
• Serve quinoa patties on rolls with arugula, tomatoes and avocado cream sauce.