Start by rinsing the quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 1 1/4 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed. Set aside to cool.
While the quinoa is cooking, finely chop or grate the onion and fresh parsley. Slice the zucchini vertically and cut the red bell pepper into strips.
In a large mixing bowl, combine the cooked quinoa, chickpeas, egg, whole-grain bread crumbs, grated Parmesan cheese, chopped onion, parsley, dried oregano, 1/2 teaspoon of sea salt, and black pepper. Mix everything together until well combined.
Using your hands, form the mixture into small patties, about the size of a slider bun. You should be able to make around 10 patties from this mixture.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the quinoa patties on it. Brush the tops lightly with 1 tablespoon of extra virgin olive oil. Bake for approximately 20 minutes, flipping halfway through, until they are golden brown and firm.
While the sliders are baking, heat the remaining olive oil in a grill pan over medium heat. Grill the zucchini slices and red bell pepper strips for about 3-4 minutes on each side until they are tender and have nice grill marks.
Once the sliders are done baking, assemble by placing a quinoa patty on each slider bun, topping it with grilled veggies, and adding a lettuce leaf. Drizzle with balsamic vinegar for an extra layer of flavor.
