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Easy and crispy Cheesy Veggie Quinoa Bites make a delicious, healthy snack or side dish, or serve them as simple gluten free appetizers. Only four ingredients and you can use any leftover or frozen veggies you have on hand. A perfect finger food recipe for toddlers and kids packed with plenty of vegetables, whole grains, and protein, plus lots of cheese!
Cheesy Veggie Quinoa Bites – a Vegetarian Snack for Kids
One thing I know is that it can be hard to find quinoa recipes for kids. I know that my boys aren’t huge fans of it plain. But one day I was staring at a fridge with containers of leftover quinoa and vegetables with two hungry little boys by my side. I had to become a quinoa ninja.
After adding plenty of cheese (like my cheesy quinoa side dish) and turning them into crispy finger food (like Baked Cauliflower Tots), Cheesy Veggie Quinoa Bites were born. And you can be sure they gobbled up these veggie bites.
I had to stop them from polishing off the whole batch just so I could grab some photos. Heck, I had to stop myself too! Now we will often enjoy them as an easy vegetarian lunch recipe, or a side dish or snack.
Ingredients in Quinoa Bites
It doesn’t take much more than stirring together a few ingredients and packing it into a mini muffin tin before popping them into the oven. Here’s a quick overview, but the full amounts and details are in the recipe card at the bottom of the post.
- Quinoa. Cooked and cooled. You can definitely use leftovers.
- Cheddar cheese. I prefer a good, sharp cheddar, but you can use your favorite.
- Vegetables. Cooked and chopped. Use any leftovers or thawed frozen veggies.
- Egg. Just one for binding. You can also try one of these egg substitutes.
- Salt.
How to Make Quinoa Bites
Make sure your oven is preheated to 350°F, and your veggies and quinoa are cooked and cooled. Then spray a mini muffin tin with cooking spray. Make sure your quinoa is cooked and cooled, and that your veggies are cooked as well. Now let’s get started.
Make the mixture. Combine all of the ingredients together in a bowl and stir until everything is evenly distributed.
Fill the pan. Divide the mixture between the wells in the mini muffin pan and pack it in firmly. I like to use a small cookie scoop.
Bake the bites. Bake at 350°F for 15-20 minutes, or until golden brown and crispy.
Cool and serve. Let the cheesy quinoa bites cool for at least a few minutes. Then run the tip of a butter knife or a small offset spatula around the edge and pop them out of the pan. Serve hot or at room temperature.
Storing and Reheating Leftovers
Any leftovers can be kept in an airtight container in the refrigerator for three or four days. You can even make a double batch and freeze them. If you freeze them on a pan and then transfer them to a plastic freezer storage bag, you can easily pull out just a few at a time as you need them. Just thaw them in the refrigerator before reheating.
These quinoa bites are actually good cold or at room temperature. You can also pop them in the microwave for a minute or two until they are hot. But I actually like putting them in the oven or air fryer at 350°F for 5-10 minutes because they get even more crispy.
Frequently Asked Questions
What vegetables can you use in these veggie bites?
In the photos, I used a mixture of steamed broccoli, carrots, and cauliflower. I have also used leftover roasted cauliflower and roasted broccoli. For the video, it was thawed frozen peas and carrots, but any thawed mixed veggies will work. Oftentimes I will add a thawed veggie blend of peas, carrots, corn, and green beans.
You can even get a little fancier and make Cheesy Spinach Artichoke Quinoa Bites. It’s totally your choice, so use whatever you have on hand, or whatever you are trying to sneak past your kids. I won’t tell. It’ll be our little secret!
How much dry quinoa do you need to make 1 cup of cooked quinoa?
Quinoa typically triples in volume when you cook it. So if you want to make exactly 1 cup of cooked quinoa, you will want to cook 1/3 cup dry quinoa in 2/3 cups of water or other liquid.
However, I recommend making a bigger batch because you can keep it in the fridge for up to a week and use it in a number of other recipes. I have an entire article about cooking quinoa, including five different methods to prepare it on the stove, or in the crockpot, Instant Pot, microwave, and rice cooker.
Serving Suggestions
While these certainly do make great snacks or appetizers, they are great to serve as a side dish with kid-friendly meals like these:
Dipping Sauces
My kids, like most, love to dip their finger foods. Try serving quinoa bites with one of these dips or sauces:
Things You’ll Need
PADDLE GRATER: These are convenient to shred the cheese right into the bowl without any extra dirty dishes.
MINI MUFFIN TIN: The perfect size for these little finger food bites. I do recommend a nonstick one.
SMALL COOKIE SCOOP: Makes portioning the quinoa mixture into the pan super easy.
SMALL OFFSET SPATULA: To pop the quinoa bites out of the pan.
Cheesy Veggie Quinoa Bites
Ingredients
- 1 cup cooked quinoa , cooled
- 4 ounces cheddar cheese , shredded (about 1 cup)
- 1 cup vegetables , chopped and cooked {steamed, roasted, etc}
- 1/2 teaspoon kosher salt
- 1 egg
Instructions
- Preheat your oven to 350°F. Spray a mini muffin tin with cooking spray or oil.
- Add all of the ingredients to a bowl and mix until thoroughly combined.
- Divide the mixture evenly between the cups of the mini muffin tin, and press down to pack it in firmly.
- Bake for 15-20 minutes, or until golden brown and crispy.
- If you do not finish them, store leftovers in the refrigerator.
Did you make this?
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Turned out great!! Tasted healthy! Naturally, my 7 year old hated them. Oh well, more for me 🙂
Gotta love those kiddos! 🙂
OMG i am so happy i stumbled upon this recipe yesterday! this is my new favorite snack! i have been dealing with digestive issues for the past few weeks so i have been looking for low FODMAP foods to eat, and this recipe is absolutely perfect! i used broccoli, corn, carrots and red bell pepper, and along with the sharp cheddar i added some bits of mozzarella on top! i have a desk job and sometimes it is hard to sneak away for my lunch break, so i was also looking for recipes of easy, healthy snacks/foods to eat throughout the day. thank you so much! 🙂
Think there’d be a problem with using silicone cupcake liners? I love mine :))
I think that would work fine.
What do i use to replace eggs? I am a vegetarian and do not eat eggs. However i love your recipe and would love to make for my child.
I have not tested it and don’t work with egg substitutes often, but a flax or chia egg might work.
Did you try an egg replacement? My husband is allergic to egg but these sound so good.
I’m sorry, I have not tried it. If you do, let me know!
I just love your recipes!! I have a hard time at this time in my life to be able to cook healthy… to cook period!😢but your recipes are great and not difficult to prepare and is much appreciated!! I am changing my eating to exclude meat and you are a big help, thank you 🙏
Used spinach as veggie and added garlic and fresh garden herbs: cilantro, basil and chives..Very delicious
Great combo!
My 10mo old loved these!
Love to hear that!
These are delicious! 🙂
Can you freeze these?
Yes, you can definitely freeze them!