Baked Cheddar Quinoa Bites (Printable)

Protein-packed quinoa bites blended with sharp cheddar and veggies, baked crisp and golden for versatile snacking.

# What You 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 It:

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

# Expert Suggestions:

01 -
  • They're protein-packed without tasting like health food, which means everyone actually wants to eat them.
  • You can prep a whole batch in under 40 minutes and have grab-and-go snacks for days.
  • They disappear from lunchboxes, come home in empty containers, and that never gets old.
02 -
  • Cold quinoa is non-negotiable; warm quinoa turns these bites into mush because the eggs cook too fast and the mixture doesn't bind properly.
  • Don't overstuff the cups—it's tempting, but they need room to puff slightly, and overstuffing makes them fall apart when you try to remove them.
03 -
  • If your quinoa is still warm, spread it on a plate for a few minutes—it cools fast and makes a real difference in texture.
  • Make a double batch and freeze half; reheating in a toaster oven brings back the slight crispness that makes them taste freshly baked.
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