Turkey Sliders with Quinoa

In medium bowl, combine 1/4 cup of the chicken broth and the gelatin with a wire whisk until it's well incorporated.

Place the quinoa and the rest of the chicken broth in a medium pot over medium heat and cook for 10 to 15 minutes, stirring occasionally or until it is soft and the broth has evaporated. Once ready, add the olive oil and carefully mixing it with a fork. Set aside.

In large bowl, combine the turkey, quinoa, oil, soy sauce, Worcestershire sauce, adobo, garlic, salt, pepper and the gelatin mixture. Mix together. Cover and refrigerate for 20 minutes.

Set the grill to medium heat.

Divide the turkey mixture into 10 equal portions. Use your hands to shape each portion into a ball and flatten until you have 1/2-inch patties, about 1 1/2 inches in diameter.

Cook for 12 to 15 minutes; turn them over so they cook on both sides.

Remove the patties from the grill. Place spinach leaves in each bun and top with a patty and herb mayonnaise to taste.