These Quinoa Veggie Bites are tasty little snacks packed with healthy ingredients like quinoa, veggies, and spices. They’re crispy on the outside and soft on the inside, making them super fun to eat!
Perfect for a quick nibble or as party treats, these bites are always a hit! I love grabbing a few for lunch or snacks throughout the day. Who knew healthy could taste this good? 😊
Key Ingredients & Substitutions
Quinoa: This is the star ingredient! Rinsing it before cooking helps remove the natural coating that can taste bitter. If you don’t have quinoa, try using bulgur or farro as a substitute.
Mixed Vegetables: Use whatever veggies you have on hand! Carrots, zucchini, bell peppers, or spinach work well. Don’t hesitate to mix in frozen veggies if you’re short on fresh ones.
Cheese: While cheese is optional, I find it adds a lovely flavor. You can use cheddar, mozzarella, or even vegan cheese. If avoiding dairy, just omit it or try nutritional yeast for a cheesy flavor.
Eggs: They help bind everything together. If you’re vegan, consider using flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water = 1 egg) or applesauce as a binder.
How Can I Ensure My Quinoa Veggie Bites Hold Together?
A common challenge is keeping these bites from falling apart. Here are some tips to help!
- Make sure the quinoa is not too wet after cooking. Fluff it well before use.
- When mixing, the mixture should feel sticky and hold its shape when pressed. If it seems too loose, add more breadcrumbs until it binds together.
- Give the mixture a thorough stir to combine all ingredients well before scooping into the muffin tin.
- Press the mixture firmly into the muffin tin; this compaction helps the bites hold shape while baking.
Following these tips, you should have perfect veggie bites that are crispy on the outside and soft inside! Enjoy snacking! 😊
Quinoa Veggie Bites
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup finely chopped mixed vegetables (such as carrots, zucchini, and red bell pepper)
- 1/2 cup grated cheese (optional, such as cheddar or parmesan)
- 2 large eggs, beaten
- 1/4 cup breadcrumbs (plus more if needed)
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley or cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika or chili powder (optional)
- Olive oil or cooking spray (for greasing)
Time Needed:
This recipe will take about 15 minutes to prepare, and you’ll need an additional 25 minutes for baking. In total, you’re looking at around 40 minutes to enjoy these delicious Quinoa Veggie Bites!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot enough to bake the veggie bites to a nice golden color. Lightly grease a mini muffin tin or line it with silicone cups to prevent sticking.
2. Cook the Quinoa:
In a medium saucepan, bring the water or vegetable broth to a boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is tender and has absorbed all the liquid. After it’s done, remove it from heat and fluff it gently with a fork. Let it cool a bit.
3. Prepare the Vegetables:
While your quinoa is cooking, chop up your veggies. You can use a mix of your favorites! If you prefer softer veggies, lightly sauté them in a pan for 3-4 minutes. If you like a bit of crunch, feel free to use them raw.
4. Mix Everything Together:
In a big bowl, combine the cooked quinoa with the chopped vegetables, grated cheese (if you’re using it), minced garlic, parsley or cilantro, salt, pepper, and paprika. Give it a good stir to mix everything together well.
5. Add Eggs and Breadcrumbs:
Now, add the beaten eggs and the breadcrumbs to your quinoa mixture. Stir well until everything is combined. The mixture should feel somewhat sticky and hold together. If it feels too loose, don’t hesitate to add a little more breadcrumbs until it’s right.
6. Fill the Muffin Tin:
Scoop the mixture into your prepared muffin tin, pressing down gently to compact each bite. This will help them hold their shape while they bake.
7. Bake the Bites:
Pop the muffin tin in the oven and bake for 20-25 minutes, or until the edges are golden brown and the bites are firm to the touch. You’ll love that delicious aroma filling your kitchen!
8. Cool and Serve:
Once done, take the bites out of the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Enjoy!
These quinoa veggie bites are best served warm or at room temperature. They’re perfect on their own or dipped in your favorite sauce or yogurt. Enjoy your delicious and healthy snack!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to use any vegetables you like or have on hand. Carrots, zucchini, bell peppers, spinach, or even broccoli are great choices. Just make sure to chop them finely for even cooking.
Can I Make These Veggie Bites Vegan?
Yes! To make this dish vegan, simply substitute the eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals 1 egg). You can also omit the cheese or use a plant-based cheese alternative.
How Do I Store Leftovers?
Store any leftover quinoa veggie bites in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again!
Can I Freeze Quinoa Veggie Bites?
Yes, you can freeze them! Once baked and cooled, place the bites in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag or container. They can be frozen for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 20-25 minutes.
