Quinoa Veggie Sliders

There’s something truly magical about Quinoa Veggie Sliders. Whenever I serve these at gatherings, I’m always met with smiles and requests for the recipe. Picture this: a sunny afternoon, friends gathered around, laughter filling the air, and the delightful aroma of grilling vegetables and spices wafting through the breeze. I remember the first time I made these sliders; I was experimenting with leftovers and found that I could easily transform simple ingredients into a vibrant meal that everyone would love. With each bite, you get a burst of flavors from the fresh vegetables, hearty quinoa, and a hint of herbs that make these sliders truly special.

Main Ingredients for Quinoa Veggie Sliders

The ingredients for Quinoa Veggie Sliders work harmoniously to create a delicious and satisfying dish. The star of the show, quinoa, lends a nutty flavor and a hearty texture, while chickpeas add creaminess and protein. Fresh vegetables like zucchini and bell peppers not only enhance the flavor but also provide vibrant colors, making these sliders visually appealing.

• Quinoa: 1/2 cup uncooked, rinsed. This superfood is the base of the sliders, providing protein and a nutty flavor.
• Water: 1 1/4 cups. Needed to cook the quinoa and ensure it becomes fluffy and light.
• Chickpeas: 1 cup, precooked, rinsed, and drained. They help bind the sliders together and add a creamy texture.
• Egg: 1. Acts as a binding agent and adds moisture to the mixture.
• Whole-grain bread crumbs: 1/2 cup. These give the sliders a nice texture and help hold the shape.
• Parmesan cheese: 1/4 cup, grated. Adds a rich flavor and helps with binding.
• Onion: 1 medium, finely chopped or grated. Brings sweetness and depth to the flavor profile.
• Fresh parsley: 3 tablespoons, finely chopped. Adds freshness and a pop of color.
• Dried oregano: 1 teaspoon. Gives an earthy flavor that complements the other ingredients.
• Sea salt: 3/4 teaspoon, divided. Enhances the overall flavor of the sliders.
• Black pepper: 1/2 teaspoon. Adds a touch of heat.
• Zucchini: 1 large, sliced vertically. This veggie adds moisture and a slight sweetness.
• Red bell pepper: 1, seeded and cored, sliced into strips. Provides sweetness and color.
• Extra virgin olive oil: 3 tablespoons, divided. Used for grilling and adds richness.
• Balsamic vinegar: 1 tablespoon. Adds acidity and depth to grilled vegetables.
• Whole-grain slider buns: 10. These are the perfect vehicle for your sliders.
• Lettuce leaves: 10. Crisp and refreshing, they add a nice crunch.

Cooking Instructions for Quinoa Veggie Sliders

Making Quinoa Veggie Sliders is a delightful process that brings the kitchen to life. Follow these steps for a delicious outcome. You’ll start by cooking the quinoa, and then the magic truly begins as you combine all the ingredients to form those delightful patties.

1. In a small saucepan, combine quinoa and water then bring to a boil over high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 15 minutes, or until all the water is absorbed. When done, remove it from the heat and let it cool completely.
2. While the quinoa cools, take a large mixing bowl and add the chickpeas. Using a fork or potato masher, mash them until they form a chunky paste. This will help the sliders hold together.
3. Next, add the cooled quinoa, egg, bread crumbs, Parmesan cheese, onion, 2 tablespoons of parsley, 1/2 teaspoon of oregano, 1/2 teaspoon of salt, and pepper. Mix everything well until fully combined. If the mixture seems too wet, feel free to add a bit more bread crumbs to help bind it.
4. Now it’s time to shape the sliders! Form 10 mini burger patties with your hands. Once shaped, cover them with plastic wrap and refrigerate them for about 2 hours. This chilling time helps them firm up.
5. While the patties chill, let’s prepare the grilled vegetables. Heat up a griddle and grill the zucchini and red bell pepper until they become tender. Once cooked, toss them in a mixing bowl with 1 tablespoon of olive oil, balsamic vinegar, the remaining oregano, parsley, salt, and pepper. Set aside.
6. After the sliders have chilled, heat a large non-stick skillet or griddle over medium heat. Add the remaining olive oil and cook the patties until they are heated through and crisp on the outside, about 4 to 5 minutes per side.
7. In the same (clean) skillet or griddle, lightly toast the inside of the slider buns until they are golden brown and warm.
8. Once everything is ready, assemble your sliders. Place a crisp lettuce leaf on the bottom half of each bun, followed by a warm veggie slider, and top it with the grilled vegetables. Finally, add the bun lid, and you’re ready to serve!
9. Serve your delicious Quinoa Veggie Sliders warm, perhaps with some extra sides or sauces for dipping. Enjoy the burst of flavors!

Tips for Success

To achieve the best results with your Quinoa Veggie Sliders, here are some helpful tips that ensure every batch turns out fantastic.

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze uncooked patties. Just place them on a tray to freeze individually, then transfer to a freezer bag.
• Pairing: These sliders pair wonderfully with a side salad or sweet potato fries.
• Spice it up: Feel free to add spices like cumin or smoked paprika for an extra kick.
• Fresh herbs: Experiment with different herbs like cilantro or basil for varied flavors.
• Make it a meal: Serve with a side of hummus or your favorite dipping sauce for a complete meal.

Serving Ideas for Quinoa Veggie Sliders

Serving Quinoa Veggie Sliders can be a delightful experience. Here are some wonderful ideas to elevate your slider game:

• Garnish with fresh herbs: A sprinkle of fresh parsley or cilantro on top of your sliders adds a burst of flavor.
• Side dishes: Pair these sliders with a refreshing side salad or crispy sweet potato fries for a complete meal.
• Ideal for gatherings: These sliders are perfect for parties, BBQs, or casual get-togethers with friends.
• Make a platter: Arrange the sliders on a large platter with various condiments, like salsa or guacamole, for a fun and interactive meal.
• Seasonal touch: In summer, add fresh tomatoes or basil to the sliders, while in fall, consider using roasted pumpkin as a topping.
• Wrap it up: For a low-carb option, serve the sliders in large lettuce leaves instead of buns.

FAQ

Conclusion

In conclusion, **Quinoa Veggie Sliders** are a delightful and nutritious option for any meal. They combine wholesome ingredients to create a satisfying dish that everyone will love. I encourage you to try making them at home; they’re simple, flavorful, and perfect for sharing with family and friends. You won’t regret adding this recipe to your collection!

Quinoa Veggie Sliders

The ultimate comfort food, **Quinoa Veggie Sliders** are packed with flavor and nutrition. They're perfect for a quick weeknight dinner or a fun gathering with friends. Easy to make and customizable, these sliders will have everyone asking for seconds!

Print Recipe Pin Recipe

Servings: 10 servings

Course: Dinner

Cuisine: American

Calories: 200

Ingredients Equipment Method

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 Parsley fresh, 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 (buns can be made by using a circle cookie cutter to cut out two circles on a regular-sized bun if necessary)
• 10 Lettuce leaves

Equipment

• Large Pot
• Skillet
• Saucepan
• Frying pan
• Grater
• Chef's Knife
• Mixing Bowl

Method

 

1. In a small saucepan, combine quinoa and water then bring to a boil over high heat. When it boils, turn down the heat to low and simmer for about 15 minutes or until the water is completely absorbed. Let it cool.
2. In a large bowl, add the chickpeas and mash with a fork or potato masher. Add the cooled quinoa, egg, bread crumbs, Parmesan cheese, onion, 2 tablespoons parsley, 1/2 teaspoon oregano, 1/2 teaspoon salt, and pepper. Mix well. If it needs to be more compact, add additional bread crumbs.
3. Shape 10 mini burger patties, cover then refrigerate for about 2 hours.
4. While the burgers are in the refrigerator, grill the vegetables on a griddle. When the vegetables are tender, place them in a medium bowl and mix in 1 tablespoon extra virgin olive oil, balsamic vinegar, the remaining oregano, parsley, salt and pepper. Set aside.
5. Over medium heat, in a large nonstick skillet or griddle, add with the remaining extra-virgin olive oil, cook the patties until heated through and crisp.
6. Over medium heat, on the same (clean) griddle or skillet where you cooked the vegetables, lightly brown the inside of the buns.
7. When all the ingredients are ready, place lettuce on the buns, the burgers, and the grilled vegetables.

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