Bruschetta Quinoa Sliders
Bruschetta Quinoa Sliders // @noshandnourish
Great Northern Beans (drained)
1 1⁄2 cup
Cooked Quinoa (I used rainbow)
Diced Tomatoes (I used Grape Tomatoes)
McCormick's Tomato/Basil Marinade
Tube Basil (sold in the produce section)
Oat Flour (or sub other kind of flour)
Bruschetta (see full recipe below -- for topping)
Cook quinoa, if not already done. Mine cooks 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