Grains - Bruschetta Quinoa Sliders

By BlueSchmoo

Grains and Beans

If you can't find slider buns, I read online you can use Hot Dog buns cut either in half or 3rds

Ingredients

• 1 can Great Northern Beans (drained)
• 1 1/2 cup Cooked Quinoa (I used rainbow)
• 2 Eggs
• 1/2 cup Diced Tomatoes (I used Grape Tomatoes)
• 2 tablespoons McCormick's Tomato/Basil Marinade
• 2 tablespoons Tube Basil (sold in the produce section)
• 1/2 cup Oat Flour (or sub other kind of flour)
• 24 Slider Buns
• _________________________
• Bruschetta
• 5 Roma Tomatoes (or sub 1 container of Grape Tomatoes)
• 1/3 cup Olive Oil
• 1/4 cup WHITE Balsamic Vinegar (must be WHITE)
• 1 tablespoon Sugar (or sub honey)
• 1/2 tablespoon Salt
• 1/4 tablespoon black pepper
• 1 1/2 tablespoon Tube Basil (sold in the produce section)
• 2 cloves Minced Garlic

Details

Servings 8
Adapted from noshandnourish.com

Preparation

Step 1

Cook quinoa, if not already done. NOTE: (High Altitude)1 cup quinoa to 1 1/4 cup boiling water for 14 minutes. Make sure to thoroughly rinse quinoa before cooking! In a medium bowl, mash a can of great northern beans (rinsed and drained) with a fork.
Then add in all other ingredients, mixing thoroughly.

Preheat oven to 350 degrees.
Generously spray 2 muffin tins with non-stick spray.
Scoop a medium spoonful into each muffin cup, flattening each "patty" out with the spoon. Make 24 so they're thinner than the ones pictured above (I made 12 extra thick ones). Bake for 30 minutes.
Serve on slider buns with a scoop of bruschetta (recipe below).
Yields 24 Thin Sliders

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Bruschetta Directions
Dice tomatoes.
Mix all ingredients together.
Serve with sliced bread, over white bean quinoa sliders, or even over pasta!