Quinoa White Bean Kale Sliders with Roasted Red Pepper Aioli Recipe
These Quinoa White Bean Kale Sliders are a delicious and healthy vegetarian option perfect for lunches or casual dinners. Packed with protein from quinoa and cannellini beans, and boosted with nutritious kale, these sliders are topped with a creamy roasted red pepper aioli that brings a tangy, flavorful kick. The patties are pan-fried to a golden crisp, making them irresistibly tasty and satisfying on slider buns.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 sliders 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Aioli
- 1/2 cup plain Greek yogurt (0% or 2% for creamier texture)
- Juice of 1/2 a lemon
- 1 clove garlic, minced
- 1/4 cup chopped roasted red peppers
- 1 tablespoon olive oil
- Pinch of cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sliders
- 2 cloves garlic, chopped
- 1 cup chopped Tuscan kale
- 2 tablespoons extra virgin olive oil (for cooking kale)
- 2 cups cooked quinoa
- 1/2 cup plain breadcrumbs
- 1 (14 oz.) can cannellini beans, drained and rinsed
- 2 eggs, beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Pinch of red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped fresh basil for garnish
- Slider buns of your choice
- 2 tablespoons olive oil (for frying patties)
Instructions
- Make the Aioli: Combine the Greek yogurt, lemon juice, minced garlic, chopped roasted red peppers, olive oil, cayenne, dried oregano, salt, and pepper in a food processor. Pureé until smooth, taste, and adjust seasoning if needed. Refrigerate the aioli until ready to use.
- Sauté the Kale: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add chopped garlic and sauté for 1-2 minutes until fragrant. Add the chopped Tuscan kale, along with a pinch of salt and pepper, and cook for another 2-3 minutes until slightly wilted. Remove from heat and let cool for 5-10 minutes.
- Prepare the Slider Mixture: Add the sautéed kale and garlic to the food processor along with the drained cannellini beans. Pulse 10-12 times until the mixture is broken down but not a complete paste. Add the cooked quinoa, breadcrumbs, beaten eggs, dried oregano, dried basil, paprika, red pepper flakes, salt, and pepper. Pulse 10-15 more times until combined. If the mixture feels too dry, transfer to a bowl and work it together gently with your hands.
- Form the Patties: Shape the mixture into patties about 2 inches wide and 1/2 inch thick. You can adjust size to preference.
- Cook the Patties: Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Cook patties for approximately 4 minutes per side or until golden brown and slightly crispy.
- Assemble and Serve: Place each patty on a slider bun, top generously with roasted red pepper aioli and fresh chopped basil leaves. Serve immediately and enjoy!
Notes
- The mixture may need gentle hand-mixing if it’s too dry after pulsing in the food processor.
- You can substitute plain Greek yogurt with vegan yogurt for a dairy-free version, but the texture may vary.
- Ensure the kale is well-cooked and wilted so it blends smoothly with the other ingredients.
- For a creamier aioli, use 2% Greek yogurt instead of 0%.
- Customize the slider buns to your preference—gluten-free buns can be used for a gluten-free option.
- These patties freeze well before cooking; thaw completely before cooking for best texture.
Keywords: quinoa sliders, white bean sliders, kale sliders, vegetarian sliders, roasted red pepper aioli, healthy sliders, protein-packed vegetarian
