These quinoa veggie bites are a tasty and healthy snack! Packed with colorful veggies and crunchy quinoa, they make a perfect treat for any time of the day.
Honestly, they disappear fast at my house. They’re great for kids and adults alike—who doesn’t love a good bite-sized snack? Just pop them in the oven, and they’re ready before you know it!
Key Ingredients & Substitutions
Quinoa: This is the star of the recipe! You can find it in most grocery stores. If you’re in a pinch, try using cooked brown rice or millet for a different texture and flavor.
Mixed Vegetables: I love using red bell peppers, carrots, and broccoli because they give a nice pop of color and taste. Feel free to experiment! Spinach, zucchini, or even frozen veggies work well too. Just ensure they are finely chopped.
Cheese: I usually opt for cheddar for its sharp flavor. Mozzarella is milder but melts beautifully. If you want a dairy-free version, nutritional yeast adds a cheesy flavor, or look for vegan cheese alternatives.
Breadcrumbs: Regular breadcrumbs are great, but almond flour is a fantastic gluten-free option. You can also use crushed crackers or even oats if you prefer a more wholesome base.
How Do I Make Sure My Quinoa Veggie Bites Hold Together Well?
The key to ensuring your veggie bites hold their shape lies in how you mix the ingredients. Once the quinoa is cooked and slightly cooled, combine it thoroughly with the veggies, cheese, eggs, and breadcrumbs. The mixture should be sticky.
- Make sure to press the mixture into the muffin tins firmly. This will help them hold together when cooking.
- If the mixture seems too wet, simply add a bit more breadcrumbs until it reaches the right consistency.
Taking these steps will give you perfectly shaped bites that are both crunchy and delicious!
How to Make Quinoa Veggie Bites
Ingredients You’ll Need:
Key Ingredients:
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 cup finely chopped mixed vegetables (e.g., red bell pepper, carrot, broccoli)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 large eggs
- 1/4 cup breadcrumbs (or almond flour for gluten-free)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or olive oil (for greasing the pan)
- Optional: herbs and spices like paprika, cumin, or Italian seasoning
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 25 minutes to cook, so you’re looking at around 35 minutes total. Perfect for a quick snack or appetizer that’s packed with nutritious goodness!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa under cold water until the water runs clear. This helps to remove any bitter taste. Next, combine the rinsed quinoa and 2 cups of water or vegetable broth in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid has been absorbed. Once done, let it cool slightly to make it easier to mix.
2. Preheat the Oven:
While the quinoa is cooling, preheat your oven to 375°F (190°C). This ensures it’s hot and ready for our veggie bites. Grease a mini muffin tin with cooking spray or olive oil, or line it with silicone liners to make removal easier later.
3. Mix Ingredients:
In a large mixing bowl, combine the cooked quinoa, finely chopped mixed vegetables, shredded cheese, minced garlic, chopped parsley, salt, pepper, breadcrumbs (or almond flour), and any optional herbs or spices you want. Stir everything together until it’s mixed thoroughly. Your mixture should feel sticky enough to form into shapes; if it’s too wet, just add more breadcrumbs to adjust.
4. Form the Bites:
Now, crack the two eggs into your mixture and stir well until everything is fully combined. Spoon the mixture into the greased mini muffin cups, filling each about three-quarters full and pressing down lightly to ensure they’re compact.
5. Bake Them Up:
Pop your muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the edges are golden and they hold together firmly. They should smell delicious too!
6. Cool and Serve:
Once baked, let the quinoa veggie bites cool for a few minutes before removing them from the tin. They should pop out easily. Garnish with a sprinkle of chopped parsley if desired, and serve them warm with your favorite dipping sauce like ranch, hummus, or a yogurt-based dip.
Enjoy your nutritious and delicious quinoa veggie bites! They’re perfect for snacking, appetizers, or meal prep!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute any vegetables you prefer or have on hand. Just make sure they are finely chopped, so they cook evenly. Spinach, zucchini, or even frozen mixed vegetables work great too!
How Do I Store Leftover Quinoa Veggie Bites?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness, or use a microwave if you’re in a hurry.
Can I Make These Bites Vegan?
Yes! To make vegan quinoa veggie bites, you can replace the eggs with a flax or chia seed egg (1 tablespoon flaxseed meal or chia seeds mixed with 2.5 tablespoons of water, let it sit for 5 minutes). You can also use a dairy-free cheese or skip the cheese altogether for a lighter version.
Are There Any Good Dipping Sauces for These Bites?
Definitely! They’re delicious on their own but pair wonderfully with dips like ranch dressing, hummus, tzatziki, or even a spicy sriracha mayo for a kick!