I love how easy and flexible these mini bites are. They’re baked instead of fried, so they feel light yet satisfying. I can sneak in plenty of veggies, making them a hit for both adults and kids. Plus, they’re freezer-friendly, which makes them ideal for busy days when I need a healthy snack in minutes. I also like pairing them with different dips to switch up the flavors—it keeps things exciting every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup cooked quinoa (about 1/2 cup dry) 1 cup shredded cheddar cheese (or preferred cheese) 1/2 cup finely chopped broccoli 1/2 cup grated carrot 1/4 cup finely chopped bell pepper (any color) 2 large eggs 2 tbsp finely chopped onion (optional) 1 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a mini muffin pan.
If my quinoa isn’t already cooked, I prepare it according to package instructions and let it cool slightly.
In a large bowl, I combine the cooked quinoa, cheese, broccoli, carrot, bell pepper, eggs, onion (if I’m using it), garlic powder, salt, and pepper. I mix everything until evenly blended.
I spoon the mixture into the muffin cups, filling each to the top and pressing gently with the back of a spoon to compact.
I bake the bites for 18–22 minutes, until the tops turn golden and they hold together when touched.
After baking, I let them cool a few minutes in the pan before releasing them with a small knife or spoon. I serve them warm or at room temperature, depending on my mood.
Servings and Timing
This recipe makes about 20 mini bites. The prep time is around 15 minutes, cook time about 20 minutes, for a total of 35 minutes.
Variations
I often change up the veggies based on what I have. Spinach, kale, or zucchini blend in beautifully. Sometimes I swap cheddar for feta or mozzarella for a different flavor profile. For extra protein, I add a handful of cooked lentils or black beans. When I’m craving something bold, I season with cumin or smoked paprika, or toss in diced jalapeño for a little kick. Sweet potato or butternut squash also makes a lovely substitute for carrot.
Storage/Reheating
I like making these ahead because they store so well. I keep them in the refrigerator for up to 5 days or freeze them on a tray before transferring to a bag for up to 2 months. When I want to reheat, I pop them in the oven at 300°F (150°C) for about 10 minutes or microwave for 30 seconds. They’re also great cold, especially when I pack them with yogurt ranch, hummus, or avocado cream.
FAQs
How can I make these bites dairy-free?
I replace the cheese with a dairy-free alternative like shredded vegan mozzarella or nutritional yeast for a similar flavor.
Can I use regular muffin tins instead of mini ones?
Yes, I can use a regular muffin tin—just increase the baking time to about 25 minutes and check that the centers are set.
Can I use leftover quinoa?
Absolutely, I often use leftover cooked quinoa from a previous meal to save time.
Do these bites freeze well?
Yes, they freeze beautifully. I freeze them in a single layer first, then store them in a freezer bag for up to 2 months.
Can I add meat to this recipe?
Sometimes I stir in finely chopped cooked chicken or turkey for extra protein—it blends nicely with the veggies.
What’s the best cheese to use?
I usually use cheddar, but mozzarella, feta, or a cheese blend all work wonderfully depending on my flavor preference.
Can I skip the eggs?
The eggs are what hold the bites together. If I need an egg-free version, I use flax eggs as a binder instead.
How do I keep them from sticking to the pan?
I make sure to grease the muffin pan well or use silicone molds for easy release.
Can I make these spicy?
Definitely! I like adding a pinch of chili flakes, smoked paprika, or finely diced jalapeño for a little heat.
Are these bites suitable for kids?
Yes, they’re perfect for kids—soft, colorful, and packed with nutrients. I often serve them with mild dips like ranch or yogurt.
Conclusion
These healthy veggie snacks with quinoa and cheese are my go-to for wholesome snacking any time of day. I love how they’re quick to make, endlessly customizable, and full of flavor. Whether I pack them for lunch or enjoy them fresh from the oven, they never disappoint and always feel like a nourishing treat.
Bite-sized baked veggie quinoa and cheese snacks that are wholesome, protein-rich, and naturally gluten-free. These golden, cheesy mini bites are perfect for healthy snacking, meal prep, or lunchboxes, combining fluffy quinoa, colorful vegetables, and melted cheese in every bite.
Ingredients
1 cup cooked quinoa (about 1/2 cup dry)
1 cup shredded cheddar cheese (or preferred cheese)
1/2 cup finely chopped broccoli
1/2 cup grated carrot
1/4 cup finely chopped bell pepper (any color)
2 large eggs
2 tbsp finely chopped onion (optional)
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.
If quinoa isn’t cooked, prepare it according to package instructions and let cool slightly.
In a large bowl, combine cooked quinoa, cheese, broccoli, carrot, bell pepper, eggs, onion (if using), garlic powder, salt, and black pepper. Mix until evenly combined.
Spoon the mixture into the muffin cups, filling each to the top and pressing gently to compact.
Bake for 18–22 minutes, until the tops are golden and the bites hold together when touched.
Allow to cool in the pan for a few minutes before releasing with a small knife or spoon.
Serve warm or at room temperature. Store leftovers in the refrigerator or freeze for later use.
Notes
Use silicone molds or grease the pan well to prevent sticking.
Customize with different veggies like spinach, kale, or zucchini.
For extra flavor, try seasonings like cumin, smoked paprika, or chili flakes.
Make dairy-free by using vegan cheese or nutritional yeast.
Freeze in a single layer before storing in bags for up to 2 months.
