Instructions:

• In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the water has been absorbed. Remove from heat and let it cool.
• While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the zucchini slices and red bell pepper strips, and cook for another 5-7 minutes, or until tender. Season with 1/4 teaspoon of sea salt and black pepper. Remove from heat and let cool slightly.
• In a large mixing bowl, combine the cooked quinoa, chickpeas, sautéed vegetables, egg, bread crumbs, Parmesan cheese, parsley, oregano, and remaining sea salt. Mix well until all ingredients are fully combined. If the mixture feels too wet, add a bit more bread crumbs to help bind it.
• With clean hands, form the mixture into small patties about 2-3 inches in diameter. You should be able to make about 10 sliders. Place them on a plate and refrigerate for 30 minutes to help them firm up.
• In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Carefully add the patties to the skillet and cook for about 4-5 minutes on each side, or until golden brown and heated through. Alternatively, you can grill them for a smoky flavor.
• Once the sliders are cooked, drizzle with balsamic vinegar and serve on whole-grain slider buns with a fresh lettuce leaf. Enjoy them warm and watch them disappear!