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Crispy Buffalo Style Quinoa Sliders with Sweet Corn + Scallions

5 from 1 vote
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  • 2 cups cooked quinoa
  • 1 cup cooked sweet corn
  • 4 scallions, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons freshly chopped cilantro
  • 1/3 cup finely grated romano cheese
  • 1/4 cup panko bread crumbs
  • 2 tablespoons flour
  • 2 large eggs
  • 2 tablespoons buffalo wing sauce + more for topping
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 tablespoons olive oil
  • 4 ounces white cheddar cheese
  • 8-10 multigrain slider buns or dinner rolls, toasted


  • In a large bowl, combine quinoa, corn, scallions, garlic and cilantro. Mix well to combine. Add in cheese, panko, flour, salt and pepper, tossing again to mix. Stir in eggs and buffalo wing sauce until the mixture is moistened, then using your hands, form patties by pressing the quinoa together. I literally squeeze it together into my hands and form a patty, smoothing out the sides. Set the patties on a cutting board.
  • 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. Once golden on both sides, add some cheddar on top and cook until it’s melted. To assemble sliders, place patties on the buns and cover in additional wing sauce. Eat!


[adapted from my crispy quinoa sliders]

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