NICOLE GIMMILLAROE

These quinoa sliders are filled with foods that help stabilize blood sugar.

The recipe offers a great way to use leftover quinoa and the sliders last for several days in the refrigerator. I like to make them at the start of the week to have on hand to add to green salads to boost protein, healthy fat and fiber.

This recipe suggests serving the sliders open-faced, drizzled with tangy tahini sauce and heaped with nutrient-rich vegetables like beets, arugula and avocado, but the condiment possibilities are endless.

Have fun experimenting with different applications and enjoy!

Ingredients:

*makes 12 sliders

1 14 oz. can organic black beans, rinsed & drained

2 cups cooked quinoa

3 eggs, lightly beaten

½ teaspoon sea salt

½ cup chopped parsley

1 small onion, diced

¼ cup finely chopped shallot

½ cup grated parmesan cheese

¾ cup rolled oats

2 tablespoons avocado oil

Toppings:

2 medium beets, roasted, peeled & very thinly sliced

2 avocado, sliced

2 cups arugula

Tahini sauce: whisk together ¼ cup tahini, 2 T. lemon juice, 2 T. water & large pinch sea salt. Thin with additional water for desired consistency.

Instructions:

1. Mash black beans in a large bowl with a fork.

2. Add cooked quinoa, eggs, salt, parley, onion, shallot, parmesan cheese and oats to same bowl and mix to combine.

3. Form black bean-quinoa mixture into 8 sliders, using a little water as needed to help bind them together.

4. Heat a large non-stick skillet over medium heat and add avocado oil.\

5. Lightly salt and pepper sliders and add to pan. Cover and cook until browned, about 5-6 minutes. Flip and repeat on other side.

6. Serve black bean-quinoa sliders drizzled with tahini sauce, topped with thinly sliced beets, avocado and arugula.