Baked Cheddar Quinoa Bites (Printable Version)

Golden quinoa and cheddar bites with vegetables, baked for a tasty snack or appetizer option.

# What You Need:

→ Grains

01 - 1 cup cooked quinoa, cooled

→ Dairy

02 - 1 cup sharp cheddar cheese, shredded
03 - 2 large eggs

→ Vegetables & Aromatics

04 - 1/2 cup finely chopped baby spinach
05 - 1/4 cup finely diced red bell pepper
06 - 2 green onions, thinly sliced
07 - 1 clove garlic, minced

→ Pantry & Seasonings

08 - 2 tablespoons gluten-free breadcrumbs
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon smoked paprika

# How To Make:

01 - Preheat the oven to 375°F. Lightly grease a mini muffin tin or line with mini paper liners.
02 - In a large bowl, mix the cooked quinoa, shredded cheddar, eggs, spinach, red bell pepper, green onions, and minced garlic until evenly incorporated.
03 - Stir in gluten-free breadcrumbs, salt, pepper, oregano, and smoked paprika until the mixture is well combined.
04 - Spoon the mixture evenly into the prepared mini muffin tin, pressing lightly to compact each portion.
05 - Bake for 20 to 25 minutes until the bites develop a golden crust and are set in the center.
06 - Allow the bites to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

# Cooking Tips:

01 -
  • They hold together beautifully without falling apart in your hands or lunch bag.
  • You can sneak in whatever vegetables are wilting in your crisper drawer.
  • They taste just as good cold from the fridge as they do warm from the oven.
  • One batch makes enough to feed a crowd or prep snacks for the entire week.
02 -
  • If your quinoa is even slightly warm, the eggs will cook prematurely and turn the mixture clumpy.
  • Pressing the mixture firmly into the cups makes all the difference between bites that crumble and ones that hold their shape.
  • Don't skip the resting time after baking, pulling them out too soon will cause them to fall apart.
03 -
  • Use a small cookie scoop to fill the muffin cups evenly and save yourself from uneven baking.
  • If you don't have a mini muffin tin, use a regular one and bake a few minutes longer until set.
  • Add a tablespoon of grated Parmesan to the mixture for an extra layer of savory richness.
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