Friday, March 21, 2014

Recipe ReDux Buffalo Style Quinoa Lettuce Wraps


A Play on Patties: While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month,
we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.

This is a wonderful veggie burger idea that veggie and meat eaters will both love! The original recipe served these as sliders on mini buns, but I thought that was pretty starch-heavy. Instead, I served these as lettuce wraps and thought that they were delicious! The hot and crispy patties contrasted with the cool lettuce for a delicious meal. 

Buffalo Style Quinoa Patty Lettuce Wraps

  • 2 cups cooked quinoa
  • 1 cup cooked sweet corn, frozen and thawed is fine
  • 4 scallions, sliced
  • 2 garlic cloves, minced
  • 1/3 cup finely grated romano cheese
  • 1/4 cup panko bread crumbs
  • 1/4 cup red bell pepper, minced
  • 1/4 cup flour
  • 2 large eggs
  • 2 tablespoons buffalo wing sauce + more for topping
  • 2-3 tablespoons olive oil
  • 4 ounces white cheddar cheese, shredded
  • Whole head romaine, bibb or other large-leaf lettuce

  1. In a large bowl, combine quinoa, corn, scallions, garlic and red pepper. Mix well to combine. 
  2. Add cheese, panko, flour, salt and pepper, tossing again to mix. Stir in eggs and buffalo wing sauce until the mixture is moistened. 
  3. Using your hands, form patties by firmly pressing the mixture together. Set the patties on a cutting board.
  4. Heat a large skillet over medium to medium-high heat and add olive oil. Add sliders and cook until crispy, about 3-4 minutes per side. 
  5. To serve sliders, place patties in the lettuce, top with shredded cheese and hot sauce and eat!


Adapted from How Sweet It Is. 

Please check out these other awesome patty ideas from registered dietitians around the country!



1 comment:

  1. I love Buffalo flavors - so know I'd love these. Think I might add a sprinkle of blue cheese too!

    ReplyDelete

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