Baked Cheddar Quinoa Bites (Print)

Savory bites featuring quinoa, sharp cheddar, and tender vegetables baked to a golden finish for healthy snacking.

# 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

# Directions:

01 - Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin or line it with mini paper liners.
02 - In a large bowl, mix together the cooked quinoa, shredded cheddar, eggs, spinach, red bell pepper, green onions, and garlic until evenly combined.
03 - Incorporate the gluten-free breadcrumbs, salt, black pepper, oregano, and smoked paprika into the mixture, stirring thoroughly to blend all components.
04 - Spoon the mixture evenly into the prepared mini muffin tin, filling each cup and pressing gently to compact the mixture.
05 - Bake for 20 to 25 minutes until the bites are golden brown and set.
06 - Allow the bites 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 bag or on the plate.
  • You can prep a full batch in less time than it takes to order takeout.
  • Theyre warm and satisfying but never heavy, with that sharp cheddar bite in every mouthful.
  • Leftovers taste just as good cold, which means less reheating and more snacking freedom.
02 -
  • Do not skip the cooling time for the quinoa or the eggs will cook prematurely and turn the mixture into scrambled mush.
  • Pressing the mixture firmly into the tin is non-negotiable, loose packing leads to bites that fall apart the second you pick them up.
  • If your bites stick to the pan, you didnt grease it enough, so next time use cooking spray and a pastry brush to get every edge.
03 -
  • Use day-old quinoa straight from the fridge because its drier and less likely to make the batter too wet.
  • If you dont have a mini muffin tin, use a regular one and bake for 30 to 35 minutes, checking for doneness with a toothpick.
  • Press a small piece of cheese on top of each bite before baking for a melty, golden crown that looks as good as it tastes.
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