Quinoa sliders

Prep 20 min
Total 50 min
Makes 8 Servings

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1 tbsp
2 227-g pkgs
cremini mushrooms, chopped
1 cup
finely chopped red onion
garlic cloves, minced
1 cup
packed baby spinach, coarsely chopped
2 cups
mashed potatoes
1 cup
cooked quinoa
1/2 cup
grated white cheddar
1/4 cup
Hellmann's mayonnaise
egg, beaten
1/2 tsp
1/4 tsp


  • PREHEAT oven to 350F. Line a baking sheet with parchment.
  • HEAT a large non-stick pan over medium-high. Add oil, then mushrooms, onion and garlic. Cook until mushrooms are soft, 6 to 7 min. Stir in spinach and cook until wilted, about 1 min. Remove from heat and let cool to room temperature, about 10 min.
  • STIR mashed potatoes with quinoa, cheese, mayo, egg, lemon zest and salt in a large bowl. Season with pepper. Stir in mushroom mixture until combined.
  • SCOOP mixture with a 1/4 cup measuring cup onto baking sheet. Pat tops down using the bottom of cup to form patties.
  • BAKE in centre of oven until golden brown, about 30 min.

Recipe submitted by Naima Liamani, Pierrefonds.

Serving Tip: Serve with shaved cheddar and spinach salad.


Calories 190
Protein 6 g
Carbohydrates 19 g
Fat 10 g
Fibre 3 g
Sodium 181 mg
Good source of Vitamin B6

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Photo credit: Quinoa sliders recipe Photo by Roberto Caruso

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