Air Fryer Quinoa Sliders with Chipotle Mayo & Sriracha Peanut Dip │ Vegan & Gluten Free

This recipe makes 26 sliders.

Ingredients for Quinoa Sliders:

2 cups cooked quinoa (1 cup raw)

1 cup raw unsalted walnuts

1 cup roasted unsalted cashews

8oz vegan shredded cheese

2 cups baby carrots

3 cloves garlic

2/3 cup gluten free breadcrumbs

2 teaspoons black pepper

2 tablespoons onion powder

1 teaspoon chipotle seasoning

1 teaspoon salt

1 tablespoon olive oil

Instructions for Quinoa Sliders:

  1. Rinse and cook the quinoa until fully cooked, then place in a large mixing bowl
  2. Pulse the walnuts and cashews in a blender or food processer until crumbly, resembling breadcrumbs, then add it to the mixing bowl with the quinoa (no need to cool the quinoa)
  3. Pulse the baby carrots and garlic in a blender or food processor until crumbly, also resembling breadcrumbs, then add to the large bowl
  4. Add the rest of the ingredients to the mixing bowl, and with a rubber spatula (or your hands) mix and squish everything together until fully combined
  5. Roll the mixture in your hands and form a ball about 2×2 inches, then lightly press down to make a shape like a hockey puck or a mini burger
  6. Continue step 5 until all the sliders are formed
  7. Spray inside your airfryer lightly with oil, then place 6 sliders in your airfryer at a time, making sure they aren’t touching
  8. Lightly spray the tops of the sliders with oil, then air fry for 12 minutes at 350*F (There is no need to flip them)
  9. Repeat steps 7 and 8 until the whole batch is complete, placing the hot ones on a cookie rack
  10. Enjoy hot or cold (I prefer cold) and store in the fridge for a few days

Ingredients for Chipotle Mayo:

2/3 cups vegan mayo

1 teaspoon lemon juice

1 teaspoon agave syrup

1 teaspoon chipotle seasoning

Ingredients for Sriracha Peanut Dip:

1/3 cup peanut butter

1 tablespoon sriracha

1/3 water (maybe more depending how thick you want the dip)

For both the mayo and dip, really simply add each recipe’s ingredients to a small bowl and mix until fully combined, then store in the fridge for a few days.

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