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Tag: Sides

Sriracha Pumpkin Quinoa Sliders

Last Friday my kids school had a Trunk n Treat festival, and I could not get dinner ready fast enough for them to get out of here and play with their classmates. Fridays are the days I will raid the fridge and see what can be “repurposed”. These sliders were born from this clean out.

I featured Sriracha Pumpkin Hummus for the Pumpkins and Pinterest series. True to form, I made a double batch and froze one. I pulled it out a couple days ago and had a bit left in the fridge. I grabbed the hummus; some leftover quinoa, eggs and coconut flour; out of that the quinoa pumpkin sliders were born.

Sriracha Pumpkin Sliders


2 cups quinoa (prepared according to package directions)
1 cup sriracha pumpkin hummus
4 eggs
1/2 cup coconut flour
Salt and pepper to taste.

Heat griddle on medium heat
Combine first three ingredients and mix well
Slowly add in coconut flour and mix till smooth.
Let mixture sit for five minutes to thicken a bit.

Using a 1/4 cup cookie scoop out mixture and place on griddle.
Use a damp spatula to flatten slider
Cook on medium for 3 minutes each side

We initially ate the sliders plain and dipped them in the Chick Fil A Polynesian sauce. Yeah, we will just put that in the 20 percent category.
We had the sliders again and served them with a cranberry spinach salad dressed with an apple cider vinegar and honey vinaigrette.

 

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Pumpkin Quinoa Slider
Author: 
Recipe type: Dinner
Serves: 24
 
This quick and easy protein and fiber packed slider will satisfy the whole family.
Ingredients
  • 2 cups quinoa (prepared according to package directions
  • 1 cup sriracha pumpkin hummus
  • 4 eggs
  • ½ cup coconut flour
  • Salt and pepper to taste.
Instructions
  1. Heat griddle on medium heat
  2. Combine first three ingredients and mix well
  3. Slowly add in coconut flour and mix till smooth.
  4. Let mixture sit for five minutes to thicken a bit.
  5. Using a ¼ cup cookie scoop out mixture and place on griddle.
  6. Use a damp spatula to flatten slider
  7. Cook on medium for 3 minutes each side

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.

 

Ingredients
3-4 Sweet potatoes peeled and cut
Sea salt
1 tsp cinnamon
1 Tbsp coconut oil
1 Tbsp honey
Dip
1 Tbsp Nutella
1/4 cup Plain Greek Yogurt

 

Directions:
Preheat oven to 425
Toss sweet potatoes with coconut oil.
Place in single layer on cookie sheet.
Sprinkle with a few pinches of salt and 1 tsp of cinnamon.
Bake for 45 minutes or until sweet potatoes are easily pierced with fork. ( if you like your fries more crispy put broiler on low for last 3 minutes)
Remove fries from oven and sprinkle with a bit of salt and drizzles honey over sweet potatoes. Serve warm.

 

Dip
Mix Nutella and Greek yogurt together and serve with cinnamon fries.
Enjoy.

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