Food and Drinks


I’m feeling the Monday blues. No matter how short the workweek is, Mondays are always Mondays. I’m still grateful for the Thursday and Friday days off. If only I could make it through the grocery store this evening. I need to get a few last-minute items so that I can make the stuffing and jalapeno Cornbread.

In terms of Thanksgiving, it is a great relief to have my menu planned! Jason’s sister and her family take care of the turkey and the various sides, but I’m in charge this year of the ham and stuffing, the Cornbread, the candied yams and the dessert. I hope I can do it. I plan more than I am able to handle.

You’re probably wondering now why I posted quinoa sliders on the internet today. I had a week’s worth of leftover Thanksgiving recipes to share with you, but I decided that, since the holiday is just around the corner, when we will all be overindulging and overeating and unable to fit into our skinny pants, I could not resist posting a healthy, meatless recipe. It’s probably safe to say we should all be a little lighter for Thanksgiving.

This recipe is a great example of how to do that. This recipe is vegetarian and full of Mexican flair, with corn, beans, and chipotle sauce. Don’t let the small size of these sliders fool you. Two of these sliders is all you need for a delicious, light and hearty meal!


  • 2 cups cooked quinoa
  • Parmesan cheese, 1/4 cup
  • 1/4 cup panko
  • 2 Tablespoons of all-purpose flour
  • Cumin 1 teaspoon
  • 1 teaspoon of garlic powder
  • Half a teaspoon of chili powder
  • Pureed chipotle in adobo, 1-2 tablespoons
  • Freshly squeezed lime juice, 1 tablespoon
  • 2 large eggs
  • Half cup of whole kernel corn
  • 1 cup black beans in cans, rinsed and drained
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Olive oil
  • Toasted 12 split slider buns for serving
  • Serving size: 2 cups of arugula
  • Two Roma tomatoes thinly sliced for serving


  • Half an avocado, peeled and seeded
  • 2 cloves garlic
  • 1/3 cup Greek yogurt
  • 1/4 cup fresh cilantro leaves
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • For the avocado cream sauce: In a bowl of the food processor, combine the avocado, the garlic, the Greek yogurt, the cilantro, and salt and pepper to taste.
  • Combine in a large bowl the qunioa with the Parmesan cheese, panko flour, cumin powder, chili peppers, garlic powder, lime juice and salt and pepper to taste. Divide the mixture evenly into 12 balls. Press each one lightly to make 1/4-inch thick patties.
  • Over medium heat, heat olive oil in a large pan. Add the patties to a large skillet. Cook until they are browned, and then through. This should take about 3-4 minutes on each side.
  • Serve quinoa patties with avocado cream sauce, tomatoes, arugula and rolls.

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