Baked Cheddar Quinoa Bites (Print Version)

Golden quinoa and cheddar bites with vegetables, baked for a savory, protein-rich snack perfect anytime.

# What You'll Need:

→ Grains

01 - 1 cup cooked quinoa, cooled

→ Dairy

02 - 1 cup sharp cheddar cheese, shredded
03 - 2 large eggs

→ Vegetables & Aromatics

04 - 1/2 cup finely chopped baby spinach
05 - 1/4 cup finely diced red bell pepper
06 - 2 green onions, thinly sliced
07 - 1 clove garlic, minced

→ Pantry & Seasonings

08 - 2 tablespoons gluten-free breadcrumbs
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon smoked paprika

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a mini muffin tin or line with paper liners.
02 - In a large bowl, mix cooled quinoa, shredded cheddar, eggs, spinach, red bell pepper, green onions, and minced garlic until evenly combined.
03 - Add gluten-free breadcrumbs, salt, black pepper, dried oregano, and smoked paprika to the mixture; stir thoroughly to blend.
04 - Spoon the mixture evenly into the prepared mini muffin cups, pressing lightly to compact each portion.
05 - Bake for 20 to 25 minutes until bites are golden brown and fully set.
06 - Allow to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They're bursting with protein and taste nothing like "healthy eating," so you won't feel like you're sacrificing flavor for nutrition.
  • You can make a batch and freeze them, turning a 40-minute investment into weeks of grab-and-go snacking.
  • They adapt to whatever vegetables you have hanging around, so there's no excuse to skip making them.
02 -
  • Don't skip cooling the quinoa before mixing—warm quinoa releases moisture and makes your bites dense and mushy instead of light and fluffy.
  • If your mixture feels too wet after mixing, add another tablespoon of breadcrumbs. If it feels too dry, crack an extra egg into a small bowl and add it a tablespoon at a time.
  • These freeze beautifully for up to three months, and reheating them in a toaster oven at 350°F for about 8 minutes brings back that fresh-baked texture better than the microwave ever could.
03 -
  • Use a small cookie scoop to fill each muffin cup evenly—it guarantees consistent baking and makes the whole process feel less fussy.
  • If you notice the tops browning too quickly while the insides are still wet, drape a loose sheet of foil over the tin for the last 5 minutes to slow down the browning.
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