Cheesy Quinoa Veggie Bites – Healthy Vegetarian Snack Recipe for Kids
Cheesy Veggie Quinoa Bites make delicious, healthy snacks or simple gluten free appetizers. Easy to make with only four ingredients, and the recipe can be customized to whatever leftover or frozen veggies you have on hand. It’s hard to find quinoa recipes for toddlers and kids, but mine couldn’t keep their fingers off of these. You’ll love that they are packed with plenty of vegetables, whole grains, and protein, and the kids will love that they are packed with cheese!
My recipes reflect how I cook for my family. When I am creating recipes to share with you, sometimes I finally write down something I’ve made over and over again, such as Worcestershire Sauce Cast Iron Seared Cube Steaks. Other times I put a creative twist on a classic like the Shepherd’s Pie Loaded Baked Potatoes everyone loves.
Then sometimes, as with this recipe, I randomly throw something together and realize that I NEED to share it with all of you.
Cheesy Veggie Quinoa Bites were born from two hungry little boys and me staring into the fridge at containers of leftovers. Now, my boys aren’t fans of just eating quinoa straight up. I have to be a quinoa ninja, so in this case, I went with two surefire bets – making cheesy quinoa and turning it into finger food.
Of course, I also had to add the leftover vegetables I had in the fridge too. And it was a total success! 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!
How to Make Cheesy Quinoa Bites with Vegetables
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.
What is in quinoa bites?
- Quinoa – cooked and cooled.
- Cheddar cheese – I prefer Cabot Seriously Sharp Cheddar, but you can use your favorite.
- Vegetables – cooked and chopped, any you like.
- Egg
- Salt
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 do you make Cheesy Quinoa Bites?
Make sure you check out the printable recipe card at the bottom of the post for the full amounts and details.
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Preheat your oven to 350°F and spray a mini muffin tin with cooking spray.
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Mix ingredients together in a bowl.
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Divide the mixture evenly in the mini muffin tin, and pack it in firmly.
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Bake for 15-20 minutes, or until golden brown and crispy.
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Serve hot or at room temperature. Store leftovers in the refrigerator.
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.
What can I do with quinoa?
- Quinoa Oatmeal Apple Breakfast Bars
- Healthy Banana Breakfast Bars
- Mixed Berry Quinoa Yogurt Parfaits
- Barbecue Ranch Quinoa Chicken Salad
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What is a good dip for quinoa bites?
What are more ways to get kids to eat veggies?
- Creamy Vegetable Soup
- Baked Cauliflower Tots
- Shepherds Pie
- Healthy Zucchini Carrot Muffins (or Gluten Free Veggie Muffins)
- Cheddar Broccoli Cauliflower Soup
- Cauliflower Pizza Crust from Princess Pinky Girl
Cheesy Veggie Quinoa Bites Recipe
It can be hard to find quinoa recipes for kids. But when you add plenty of cheese and turn them into crispy finger food, you can be sure the little ones will gobble up these veggie bites. Make them as an easy vegetarian lunch recipe, or a side dish or snack.
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.
Nutrition
Enjoy!
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Sheri says
Can you add another egg to increase the protein content?
Brianne @ Cupcakes & Kale Chips says
I haven’t tried that so I am not sure how the texture would turn out.
Shawna says
Yes, I use 3 eggs and broil for the last 3 minutes.
Nora says
These are super tasty! I used vegan cheese (about 1/2 cup) and nutritional yeast to make these dairy free, and it seemed to work great. But man, even in a non-stick muffin pan sprayed with non-stick spray, these were stubborn to get out of the pan. I think I’ll try a tiny cookie scoop on a baking sheet next time.
Brianne Cupcakes & Kale Chips says
Thanks for your feedback, Nora. I’m sorry you had trouble with them sticking to the pan, though. Hopefully they’ll come out well for you baking them on a cookie sheet instead. If you do make them that way, a sheet of parchment paper should help prevent them from sticking.
Kellie says
Thanks for info as I’m diary free, what diary free cheese did you use and how much nutritional yeast
Thanks
Shawna says
I used parchment paper muffin liners – they were amazing!
Tiffany says
How do you store these? Airtight container in refrigerator?
Brianne Cupcakes & Kale Chips says
You’re absolutely right, Tiffany. They also freeze well.
Annie says
These are delicious! Do you need to refrigerate them? And if putting in a lunch, would they get soggy if I reheated them and put in a Thermos?
Brianne Cupcakes & Kale Chips says
I’m happy to hear that you like the quinoa bites recipe, Annie. Yes, they should be refrigerated. I can’t answer your question about how they would hold up in a thermos, as I’ve never tried it. I can tell you that they’ll reheat better in an oven than they will in a microwave. Hope that helps!
Stephanue says
Thanks for the recipe! My family loved these?
Brianne Cupcakes & Kale Chips says
I’m SO happy to hear that the quinoa bites were a hit with your family, Stephanie. Thank you for your comment and for rating the recipe!
Tiare van der Meer says
Hi I’m just enquiring if their are any egg free bited
Brianne @ Cupcakes & Kale Chips says
I don’t have any quinoa bites made without egg. It does help bind them together.
Dr. Cowan's Garden says
Thanks for the delicious recipe, Brianne. You are right these cheesy veggie quinoa bites make delicious, healthy afternoon snacks and breakfast.
Carmen says
Adding smoke cheddar and ham is amazing!
Flora says
How long would you bake them in a regular size muffin tin and how far up would you fill them? Thanks!
Brianne Cupcakes & Kale Chips says
Flora, I would fill the muffin tins 3/4 full and try adding 3-4 minutes of bake time. After that, poke one of the muffins with a toothpick to see if the batter is cooked or not. Please let me know how they turn out!
Dee T says
I am gluten, sugar, corn and soy free so this recipe really called my name! I made a batch on Saturday, today is Monday and they are half gone. I will change up the next time I make them though. I think the artichoke made them bitter. I will put another veggie instead, maybe red pepper and I will add another egg too as I feel they didn’t stay together quite enough for me. All in all a great idea to add the quinoa. Thanks so much for the idea! And I will be checking out many of your other recipes as well.
Brianne Cupcakes & Kale Chips says
Thank you for your comment, Dee. I’m sorry that the muffins weren’t as wonderful as you would have liked them to be, but it sounds like you’ve got great ideas for switching things up the next time you make them!
Dale Cupo says
Love this recipe..have used it many times now. They pack for work lunches and reheat in the microwave. I usually make a batch for the week of grab and go breakfast, lunch or snacks and even make as an appetizer( i try to make them more bite size.)
Brianne Cupcakes & Kale Chips says
I’m so happy to hear that you enjoy the quinoa bites recipe, Dale!
Marcy says
We love these! I added some crumbled bacon to one batch for my husband. I love them in their healthier bacon free form!
Thank you!!!
Brianne Cupcakes & Kale Chips says
I’m glad you enjoyed the quinoa bites, Marcy, but your addition of bacon to them sounds delicious!
Michelle says
how do these turn out if made and then frozen?
Brianne Cupcakes & Kale Chips says
Michelle, if you cool the quinoa bites completely before freezing them and make sure to wrap them very well with plastic wrap and an outer layer of aluminum foil or inside of a freezer bag, I think they would reheat well.
Stephanie says
These are delicious, my toddlers loved them! Almost tastes like Mac & cheese which is a win with my kiddos!
Brianne Cupcakes & Kale Chips says
I’m so glad that your kiddos love the quinoa bites, Stephanie!
Gina says
First of all, these were amazing, thank you! Three questions: 1) how would these do if you froze them? 2) any advice to stop them from sticking to muffin tin? 3) have you ever tried this not in muffin tins? Just in maybe a 9×13 foil tray?
Brianne @ Cupcakes & Kale Chips says
Oh great, so glad you enjoyed them! I haven’t frozen them, but I think they would freeze well. Plenty of cooking spray. I have one muffin pan that never sticks, and one that, no matter what I make, always sticks. I haven’t tried in a tray. You wouldn’t get the crispy edges, but one idea is to use a little scoop and put little “tots” on a cookie sheet. I’ll have to try that!
Lael Mills says
They freeze really well! I froze and doled them out through the month.
Lorry says
My granddaughter has an egg allergy. Any ideas on substitutions?
Brianne @ Cupcakes & Kale Chips says
There are a number of egg substitute products (I think one is called Ener-G), and some people use ground flax seed mixed with water. Not sure how it would work with this recipe. I think trying that or even omitting it might be fine. It’ll taste good, they may just be a little softer and more fragile.
Janine says
Would these freeze well?
TRACY says
i cant wait to try these! what a wonderful, simple, idea. Just wish i had the nutritional info.
Brianne @ Cupcakes & Kale Chips says
I don’t post calorie counts because it can vary greatly by the brand of product you use, fat free versus full fat, etc. But a lot of people like the SparkPeople calorie calculator where you can input all of the ingredients you are using. https://recipes.sparkpeople.com/recipe-calculator.asp
TRACY says
Thank you so much!
Amy says
My 9 month old LOVES these! It’s a great way to mix things up and travel so easily to daycare. Thank you for sharing!
Brianne @ Cupcakes & Kale Chips says
Oh yay! Love helping mamas find healthy things for their little ones!
Izzy @ She Likes Food says
Haha, I feel like some of the best dishes ever come from throwing a bunch of leftovers together! For some reason I never think to combine quinoa and cheese together but I’m loving these cheesy quinoa bites!! This is such a great idea!
Brianne @ Cupcakes & Kale Chips says
Oooh, I love cheese and quinoa!
Regan @ Cabot Creamery says
I can relate to so much of what you say about not having to work, but “needing” to work personally. You’re not alone 🙂
And love this ninja attack on making quinoa kid friendly!!
Brianne @ Cupcakes & Kale Chips says
Thanks Regan. I’m still battling the guilt, so it helps to hear other people say that! Thanks!