cup uncooked black quinoa (will yield 2 cups cooked)
tablespoon finely chopped cilantro
scallion, finely chopped (green parts only)
tablespoon all-purpose flour
cup shredded monterey jack cheese
cloves garlic, finely minced
teaspoon favorite hot sauce
Cook the quinoa in a small pot until they spiral, roughly 15 minutes. Drain and pour into a larger bowl.
To the bowl, add the remaining ingredients, minus the mayonnaise and hot sauce. Mix with your hands until fully combined.
Carefully make little balls with your hands (it will be messy, but really, it will work!) and place on a baking sheet. Slide the sheet into an oven preheated to 350 and bake for 20 minutes.
In the meantime, mix the mayonnaise with the hot sauce in small bowl. Serve cheesy quinoa bites with the dipping sauce!
More About This Recipe
- Cheesy Black Quinoa Bites. Did you even think this was possible? IT IS.Did you even expect these flavors to go together so swimmingly? THEY DO.Do I think you should eat these within the next 3.5 minutes? I DO.Do I think your kids might like them? I BET THEY WILL.Did you think they'd fall apart in the oven with nothing to give them support? THEY DON'T.Did you think that melty cheese and quinoa could ever have such a glorious marriage? THEY DO.And, oh! The dipping sauce. Mayo + your favorite hot sauce. Done. You can adjust the heat based on what your buds will tolerate. Mine will pretty much tolerate an inferno.And that's it! They are perfect little nutty Tex-Mex oozy cheesy healthy bites that you can pop and not stop and it's okay. Oh it is so, so okay.
Broccoli Cheddar Quinoa Bites
These tot-sized broccoli cheddar quinoa bites are packed with nutrients and the perfect size for little hands. They are great for baby led weaning or toddlers that like to dip. Simply pair these with fruit to make a complete, well-balanced meal! Check out my review of Thrive Market for a great place to save on organic, natural products delivered straight to your door!
When kids are young — under 3 years old — I find it’s best to keep meals fairly simple (but flavorful!). I like to include a protein source, a carb (bonus if it’s a vegetable) and some healthy fat in each meal as often as possible. And when I can combine all those macronutrients into one toddler hand-sized meal? Well, I get pretty excited. Try this Quinoa , my kids love it!
These Broccoli Cheddar Quinoa Bites come together quickly and easily and are the perfect size for little hands.
- 1/2 cups red quinoa (uncooked)
- 1 cup water
- 1 tablespoon extra light olive oil
- 1/2 medium red bell pepper, seeded and diced small
- 1/2 large jalapeño, seeded and minced
- 2 cloves fresh garlic, minced
- 2 green onions, minced (light green and dark green parts)
- 1/4 cup minced fresh cilantro
- 2 whole eggs
- 3/4 plus 1/4 cup sharp cheddar, divided (I used Organic Valley)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- Rinse quinoa in a fine mesh strainer until water runs clear, drain and transfer to a small pot. Add water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes uncover and fluff with a fork. Place into a bowl to cool.
- Preheat oven to 350°.
- In a small sauté pan over medium heat, add a tablespoon of extra light olive oil. Once hot add in the diced red bell pepper and mince jalapeno. Cook for 5-8 minutes, stirring occasionally until softened. Add in the minced fresh garlic and cook for 1 minute or until fragrant. Remove from the heat and transfer sautéed peppers/garlic to a plate to cool down.
- In a large bowl combined the cooled quinoa, green onions, cilantro,
peppers and garlic, two eggs and 3/4 cup grated cheddar cheese. Stir to combine.
- Next add in the 2 tablespoons of flour, salt, pepper and cumin. Stir until combined.
- Lightly grease a mini muffin pan with baking spray. Spoon heaping tablespoons of the quinoa mixture into each muffin spot. Top with remaining cheddar and pop into a preheated 350 degree oven for 15-20 minutes.
- Remove and let cool before removing and serving.
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.
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.
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?
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What is a good dip for quinoa bites?
What are more ways to get kids to eat veggies?
- , for greasing
- 180g/6½oz quinoa, rinsed well and drained
- 6 free-range eggs, beaten
- 6 spring onions, roughly chopped
- 6 tomatoes, roughly chopped
- 120g/4½oz ‘lighter’ mature cheddar cheese, grated
- 120g/4½oz lean wafer-thin ham, shredded
- 1 tsp mustard powder
- ½ tsp sea salt
- freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil.
Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender.
Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water.
Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper.
Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown.
Make a batch of these bites and once cool, transfer to a sealable container. They will keep in the fridge for 3 days.