Quinoa and Veggie Sliders
These Quinoa and Veggie Sliders are a nutritious, flavorful, and easy-to-make alternative perfect for any meal or gathering.
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Skillet
- Spatula
- Baking Sheet
- Cookie Cutter
Ingredients
- 1/2 cup quinoa uncooked, rinsed
- 1 1/4 cups water
- 1 cup chickpeas precooked, rinsed and drained
- 1 egg
- 1/2 cup whole-grain bread crumbs
- 1/4 cup Parmesan cheese grated
- 1 medium onion finely chopped or grated
- 3 tablespoons fresh parsley finely chopped
- 1 teaspoon dried oregano
- 3/4 teaspoon sea salt divided
- 1/2 teaspoon black pepper
- 1 large zucchini sliced vertically
- 1 red bell pepper seeded and cored, sliced into strips
- 3 tablespoons extra virgin olive oil divided
- 1 tablespoon balsamic vinegar
- 10 whole-grain slider buns
- 10 lettuce leaves
Instructions
- In a medium saucepan, combine 1/2 cup of rinsed quinoa and 1 1/4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once done, remove from heat and let it cool slightly.
- While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft. Add the zucchini and red bell pepper strips, cooking for another 5-7 minutes until the veggies are tender. Season with 1/4 teaspoon of sea salt and black pepper. Remove from heat and let cool.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, sautéed vegetables, egg, bread crumbs, grated Parmesan, parsley, oregano, and the remaining 1/2 teaspoon of sea salt. Mix well until all ingredients are evenly incorporated.
- Using your hands, form the mixture into small patties, about the size of a slider. You should be able to create around 10 patties. If the mixture feels too wet, add a little more bread crumbs.
- Preheat your oven to 375°F (190°C). Place the formed sliders on a baking sheet lined with parchment paper. Brush the tops with 1 tablespoon of olive oil for an extra crispy finish. Bake for 20-25 minutes, flipping halfway through, until golden brown.
- Once the sliders are cooked, slice the whole-grain slider buns in half. Place a slider on the bottom half, add a lettuce leaf, and drizzle with balsamic vinegar for a zesty touch. Top with the other half of the bun and serve immediately.
Notes
- If the slider mixture is too wet, add more bread crumbs gradually until it can hold its shape.
- Chill patties for 30 minutes before baking to help them hold together better.
- Store cooked sliders in an airtight container in the refrigerator for up to 4 days, or freeze uncooked patties for up to 3 months.
- For a vegan version, replace the egg with a flaxseed meal and water mixture.
- You can grill the sliders instead of baking for a smoky flavor; just oil the grill grate well.