Perfect for little hands and big appetites alike, these Cheesy Veggie-Quinoa Bites have quickly become a family favorite at our table. Packed with hidden veggies and hearty quinoa, they bring together wholesome ingredients in a delightfully cheesy package that few can resist – my picky toddler devours them by the handful, totally unaware of the nutritious goodness tucked inside. Whether you’re looking for an easy snack, a light lunch, or a kid-friendly side, these bites deliver every time.
Their crispy exterior and fluffy, cheesy interior make them irresistibly munchable fresh out of the oven or even at room temperature. Mix and match your favorite veggies or sprinkle in extra cheese for a personalized twist, and don’t be surprised if everyone – young and old – keeps reaching for seconds. These bites are as versatile as they are tasty, making them a go-to for meal-prepping, parties, or sneaky veggie-packed snacks.
Cheesy Veggie-Quinoa Bites
Print RecipeIngredients
- 2 teaspoons vegetable oil, or as needed
- 1 1/3 cups water
- 2/3 cup quinoa
- 1/2 cup cauliflower florets, or more to taste
- 3 carrots, shredded
- 1 cup shredded Cheddar cheese, or more to taste
- 1/4 cup chopped fresh kale
- 2 tablespoons all-purpose flour
- 1 tablespoon flax seeds (optional)
- 1 tablespoon chia seeds (optional)
- 2 teaspoons minced garlic
- 2 teaspoons onion powder
- salt and ground black pepper to taste
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin with vegetable oil.
Combine the water and quinoa in a saucepan; bring to a boil. Lower heat, cover, and simmer for 15–20 minutes until the quinoa is tender. Drain off any excess water, then allow the quinoa to cool briefly.
Meanwhile, steam the cauliflower florets until tender, around 2–6 minutes. Let cool slightly.
In a large bowl, mix together the cooked quinoa, steamed cauliflower, shredded carrots, Cheddar cheese, kale, flour, flax seeds, chia seeds, garlic, onion powder, salt, and pepper until fully combined.
Scoop the mixture into your prepared mini muffin tin, filling each cup and pressing down gently to compact.
Bake for 10–12 minutes until the edges are lightly golden. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool for another 5 minutes.
Notes
Tips:
These bites are easily customizable – try adding chopped bell peppers, mushrooms, or swapping kale for spinach. For extra crispiness, let them cool slightly before removing from the tin. They store well in an airtight container and reheat beautifully, making them ideal for meal prep or lunchboxes. For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free blend.
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