Nutritious, nutty quinoa and golden grated sweet potato combine for light, crispy savory bites. Perfect for an elegant breakfast, lunch, brunch or hors d'oeuvres.
Mix together the ingredients for the olive salsa, set aside.
Mix together the ground meat, onion, feta, seasoning and black pepper. Form mixture into 10 patties. Brush each patty with some olive oil to prevent sticking and grill or pan-fry the patties over medium heat for 3 minutes on each side.
Serve each slider on a roll with some watercress and a spoonful of olive salsa.
For a vegetarian option, grill a baby Portobello mushroom that has been brushed with Núñez de Prado Extra Virgin Olive Oil and sprinkled with spice rub.