Veggie Sliders

I love these little sliders!! They are full of flavor and have my favorite vegetable - Kale! I like the flavor so much I usually eat the bun on the side.

Veggie Sliders

Kale Pesto Ingredients:

1 tablespoon extra virgin olive oil

1 cup quinoa

2 cups vegetable stock

¾ cup water

2 cups kale

2 large carrots

¼ cup scallions

2 garlic cloves

2 tablespoons whole wheat flour

½ tablespoon cornstarch

1 egg + 1 egg white

1 tablespoon onion powder

1 tablespoon black pepper

½ tablespoon salt

Cooking spray

Directions:

Preheat over to 350.

Heat olive oil in a saucepan. Pour in the quinoa and toast for 3 minutes, stirring occasionally. Gradually add the vegetable stock and water. Bring to a boil.

Once it boils, reduce heat to simmer and cover for 25-28 minutes. During this time check the quinoa to see if it is getting dry. If this is the case add 1/3 cup water.

Meanwhile, peel and finely chop the garlic. Peel and chop the carrots. Wash, dry and chop the kale.

In a large bowl, mix all of the ingredients together. You may need to add more flour if your mixture seems to wet.

Spray a large cookie sheet. Form small patties and place on cookie sheet. Bake for 20 minutes. Turn the patties over and bake for another 10 minutes.

These are great with slider buns and your favorite cheese or on top of a green salad.

I love these little sliders!! They are full of flavor and have my favorite vegetable - Kale! I like the flavor so much I usually eat the bun on the side.

Veggie Sliders

Kale Pesto Ingredients:

1 tablespoon extra virgin olive oil

1 cup quinoa

2 cups vegetable stock

¾ cup water

2 cups kale

2 large carrots

¼ cup scallions

2 garlic cloves

2 tablespoons whole wheat flour

½ tablespoon cornstarch

1 egg + 1 egg white

1 tablespoon onion powder

1 tablespoon black pepper

½ tablespoon salt

Cooking spray

Directions:

Preheat over to 350.

Heat olive oil in a saucepan. Pour in the quinoa and toast for 3 minutes, stirring occasionally. Gradually add the vegetable stock and water. Bring to a boil.

Once it boils, reduce heat to simmer and cover for 25-28 minutes. During this time check the quinoa to see if it is getting dry. If this is the case add 1/3 cup water.

Meanwhile, peel and finely chop the garlic. Peel and chop the carrots. Wash, dry and chop the kale.

In a large bowl, mix all of the ingredients together. You may need to add more flour if your mixture seems to wet.

Spray a large cookie sheet. Form small patties and place on cookie sheet. Bake for 20 minutes. Turn the patties over and bake for another 10 minutes.

These are great with slider buns and your favorite cheese or on top of a green salad.