Baked Cheddar Quinoa Bites (Printer View)

Golden quinoa bites blended with cheddar and fresh vegetables, baked to a savory finish.

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • They hold together beautifully without falling apart in your hand or bag, which makes them perfect for eating on the go.
  • The quinoa gives them a fluffy, almost soufflé-like texture thats way more interesting than your average savory muffin.
  • You can sneak in any vegetable you have lying around, and the cheese masks it just enough that even picky eaters dont notice.
  • They freeze like a dream and reheat in minutes, so you can make a big batch and forget about snack prep for weeks.
02 -
  • Do not skip cooling the quinoa completely before mixing, or the residual heat will scramble the eggs and turn your batter into a weird clumpy mess.
  • Press the mixture firmly into each cup or the bites will be too loose and fall apart when you try to remove them from the tin.
  • If youre doubling the batch, use two tins and bake them on separate racks, rotating halfway through for even browning.
03 -
  • Let the bites cool in the pan for the full 5 minutes before removing them, or theyll break apart no matter how well you greased the tin.
  • If youre making these ahead for meal prep, slightly underbake them by 2 minutes so they stay tender when reheated and dont dry out.
  • For extra crispy edges, brush the tops lightly with melted butter or olive oil halfway through baking.
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