Description

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

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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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 bites
Calories: 90
Sugar: 1g
Sodium: 160mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg