Spicy quinoa sliders with chili dipping sauce

Blue plate with 3 cooked sliders with raw sliced red, orange, and yellow peppers and avocado.

Patties, rounds, circles of deliciousness? It's not easy naming foods I tell you. Sliders seem about right though. Means mini sandwich or mini burger.

My Asian inspired quinoa soldiers were a hit around the domicile so I wanted to try something similar. They were great but these are my new favourite. They're amazing on their own or try with the dipping sauce. I'm a sucker for Thai flavours.

For a tasty burger option, make these bigger (about 3x the size shown) and grill on the BBQ. Serve with a side of veggies or a thin bun, mayo and garlic chili sauce. Grills in about 5 minutes a side.Raw slider mixture in large metal bowl being stirred with wooden spoon. Combined mixture in next pic.
Yield: 15 patties
Prep time: 15 mins
Cook time: 2-3 mins per patty per side


1.2 lb ground pork (525 grams)
1 1/2 cups cooked quinoa
1 tsp finely chopped garlic
1 1/2 tsp garlic chili sauce (use more if you like it hot-this amount had a nice medium kick)
1 tsp soy or tamari sauce
1 tsp fish sauce
2 Tbsp chopped cilantro

  1. Mix all ingredients in a large bowl. Stir enough to combine only. Use fairly soon after you put it together as the quinoa will absorb liquid as it sits and dry things out. 
  2. Make into patties. Set aside on a non-stick surface.
  3. On medium heat, fry sliders in 2-3 Tbsp coconut oil or other cooking oil. 
  4. Lightly salt each slider in the pan.
  5. This size of patty takes about 3 minutes per side. 
Raw sliders on a silpat. Sliders cooking in black fry pan on stove.
Dipping sauce
Mix together:
4 tbsp soy or tamari sauce
2 tsp chili garlic sauce

Close up shot of quinoa sliders with dipping sauce in background

Do you ever cook with quinoa?

This recipe shared on Allergy-Free Lunchbox Love

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