Fody’s Quinoa Veggie Sliders

1. Preheat a large pan on medium heat. Add 2 tbsp of the shallot oil. Once hot, add bell peppers, carrots, salt and pepper. Stir and cover with a lid, reducing the heat to medium-low. Cook 18-20 min, stirring occasionally, until tender. Add turmeric, stir, and cook another 2 min.
2. Meanwhile, add ground flax seed and water to a small bowl and stir together. Let sit for 10 min to thicken. Also while vegetables are cooking, whisk together all Tangy Sauce ingredients in a small saucepan and simmer on medium to medium-low heat for 4-5 min.
3. Transfer vegetables to a food processor and pulse until nearly smooth. Add mixture to a large mixing bowl with the cooked quinoa, Italian seasoning, paprika, oat flour, and the flax mixture. Carefully, mix well to incorporate ingredients. Form into 10 sliders, approx. ¼ to 1/3 cup measure each.
4. Heat 2 tbsp oil on medium heat in a large pan. Arrange sliders across pan and cook 3 min, then gently flip and add remaining oil if needed. Cook another 3 min.
5. Once sliders have cooled a bit, assemble sliders. Add some salad greens to slider rolls, top with sliders, then top with Tangy Sauce and parsley.

About the Chef