Baked Cheddar Quinoa Bites (Printable)

Golden quinoa bites with sharp cheddar and veggies, perfect baked snacks for any occasion.

# What You'll 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 It:

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, spinach, red bell pepper, green onions, and garlic until evenly combined.
03 - Incorporate gluten-free breadcrumbs, salt, black pepper, oregano, and smoked paprika; stir thoroughly.
04 - Spoon mixture evenly into mini muffin cups, pressing gently to compact each portion.
05 - Bake for 20 to 25 minutes until bites are golden brown and set.
06 - Allow bites to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Hints:

01 -
  • They're genuinely protein-packed, so you stay fuller longer without that heavy feeling.
  • One batch makes 16 bites, and they're perfect for meal prepping because you can grab them cold or reheat them in seconds.
  • The texture is crispy on the outside but tender inside, which sounds simple but is harder to achieve than you'd think.
  • They're naturally gluten-free if you choose the right breadcrumbs, and everyone at the table can enjoy them without fussing.
02 -
  • If your quinoa is still warm when you mix it, the cheese will clump and the eggs will cook unevenly; cold quinoa is non-negotiable for the best texture.
  • The filling will seem a bit loose in the bowl, but that's exactly right—it firms up in the oven and the moisture from the vegetables and eggs creates that tender interior.
  • Don't overbake them. The moment they turn golden brown, pull them out; five extra minutes turns them from tender to slightly chalky.
03 -
  • Add a tablespoon of grated Parmesan to the mix before baking for an extra layer of savory depth that elevates the whole thing.
  • If you want them extra crispy on the edges, bake them on the top oven rack instead of the middle, and rotate the tin halfway through.
Go Back