Baked Cheddar Quinoa Bites (Printable)

Golden bites blend cheddar, quinoa, and veggies into a savory, protein-packed snack or appetizer.

# 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

# Directions:

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 cooked quinoa, shredded cheddar, eggs, spinach, red bell pepper, green onions, and minced garlic until evenly combined.
03 - Add gluten-free breadcrumbs, salt, black pepper, dried oregano, and smoked paprika to the mixture; stir thoroughly to combine.
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're naturally gluten-free and packed with protein, so you can feel good about what you're eating without any sacrifice in taste.
  • Once you've mixed the batter, the whole thing bakes while you handle something else, making them perfect for busy mornings or last-minute snacking.
  • Kids actually want to eat these, which alone makes them worth keeping in your rotation.
02 -
  • If your cooked quinoa is still warm or wet, the bites will be dense and won't hold together well, so actually take the time to cool it first (or spread it on a plate for five minutes).
  • Overfilling the muffin cups means they'll spill over the sides and you'll lose that nice bite shape, so err on the side of slightly underfull.
  • The moment they come out of the oven they're still a little soft, but they firm up as they cool, so don't panic if they feel fragile at first.
03 -
  • Use a small scoop instead of a spoon to fill the muffin cups evenly and quickly, which makes the whole process feel less fiddly.
  • If your quinoa mixture seems too wet after you've mixed everything, let it sit in a fine-mesh strainer for a few minutes to drain excess moisture before baking.
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