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5 from 4 votes

Quinoa + Salmon Sliders

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: recipes, sandwich + burger, VIDEO
Servings: 8 servings
Calories: 53kcal
Author: Dani Spies


  • 1 teaspoon olive oil
  • 1/2 red onion finely diced
  • 1 cup diced mushrooms
  • 2 cloves crushed garlic
  • 1/2 cup COOKED quinoa
  • 1/2 cup diced bell peppers
  • 1 5- ounce can wild salmon
  • 1 egg beaten
  • 2 tablespoons coconut flour
  • Salt and pepper to taste
  • 2 tablespoons parsley chopped
  • Mini whole grain slider buns
  • 7 ounce plain greek yogurt
  • 1 clove crushed garlic
  • 2 tablespoons chopped dill salt and pepper


  • Coat a rimmed baking sheet with cooking spray and set aside.
  • Heat a large non-stick skillet over a medium heat and add 1 teaspoon of olive oil. Add in the onion with a pinch of salt and sauce for a couple of minutes or until fragrant.
  • Add in the mushrooms and garlic and sauce for another 5 minutes or until the onions are translucent and the mushrooms are tender and browned. Shut off the heat and set aside.
  • In a large bowl combine quinoa, cooked veggies, bell peppers, salmon, egg, coconut flour, salt, pepper and parsley. Gently mix everything together until well combined.
  • Scoop up about 1/3 cup of the mixture and form into a small patty (like burger slider!)
  • Bake at 350 for 25 minutes. Serve on a mini slider bun with some baby spinach and my yogurt dill dip. Enjoy!


Calories: 53kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 22mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 2.2mg | Calcium: 37mg | Iron: 0.4mg