Quinoa Sliders Recipe

Ingredients:
1/2 cup quinoa, rinsed
1 medium carrot, peeled, chopped
2 ea scallions, thinly sliced
15 oz Cannellini Beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 ea large egg, lightly beaten
1 Tbl cumin, ground
1 tsp cayenne pepper
3 Tbl olive oil
1/2 cup plain nonfat Greek yogurt
1 Tbl lime juice, fresh squeezed
6 ea slider buns, toasted
2 English cucumber, thinly sliced diagonally

Directions:
In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.  In a food processor, pulse carrot until finely chopped. Add cooked quinoa,  scallions, beans, breadcrumbs, egg, cumin, 1 tsp salt, and 1/4 tsp cayenne pepper; pulse until combined but still slightly chunky. Form mixture into six 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm.  In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.  Meanwhile, in a small bowl, combine yogurt, lime juice;  season with salt and white pepper. Toast slider buns on in oven. Serve burgers on slider buns topped with cucumber and yogurt sauce.