Black Bean Quinoa Sliders

This creates a GORGEOUS, colorful meal!  We love to have these for dinner, on game day as part of our "buffet", and I even pack them in the kids lunches. Delicious!

• Ingredients:½ cup dry quinoa1 tsp olive oil1/2 red onion, chopped3 cloves garlic, minced1/2 tsp Kosher salt, divided1 (15 oz) can black beans, drained and rinsed2 Tbsp tomato paste1 large egg2/3 cup frozen cornhandful of dried cranberries (secret special ingredient - shhhh! ;) )1/2 cup cilantro, chopped1 chipotle in adobo, minced2 tsp ground cumin1/2 cup rolled oats1/4 cup oat flourbutter or boston lettuce

Directions:Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.Stir in the tomato paste, egg, corn, cranberries, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties on top of lettuce "cups".