¼ head Melissa’s Napa Cabbage
½ Melissa’s Perfect Sweet Onion
, sliced very thin
1 Melissa’s Enjoya Pepper
1 Serrano Chile
, mincedFresh Cilantro,
chopped; to taste
1 tablespoon Melissa’s Fresh Ginger
½ cup Seasoned Rice Vinegar
1 tablespoon Tamari
1 splash Sesame Oil
Sea Salt and Freshly Ground Pepper, to taste
1 package Melissa’s Cooked Quinoa
, cut into 8 slices
1 tablespoon Extra Virgin Olive Oil
1 cup Real Mayonnaise
1 tablespoon Sriracha
8 Hawaiian Rolls, halvedDirections
In a bowl, mix together the cabbage and the next 5 ingredients.
In another bowl, whisk together the ginger and the next 5 ingredients. Add this mixture to the other bowl, mix well and set aside.
Heat the olive oil in a sauté pan. Season the quinoa slices with salt and pepper and add to the pan. Sear the quinoa until golden brown, flip them over and repeat.
In a small bowl, mix together the mayonnaise and Sriracha. Spread the mixture on the Hawaiian roll halves. Add the quinoa “patties” to 8 of the roll halves. Top the quinoa with the cabbage mixture, top with the other roll halves and serve. Makes 8 sliders.
Note: Use the extra slaw on the side or refrigerate until later use.