Baked Cheddar Quinoa Bites (Printable)

Cheddar and quinoa bites with veggies, baked until golden for a flavorful, protein-rich snack.

# Ingredient List:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • They taste indulgent and cheesy but pack real protein and whole grains, so you can feel good about snacking.
  • Once you make a batch, they keep in the fridge for days, which means less scrambling during busy mornings.
  • They're naturally gluten-free if you use the right breadcrumbs, and vegetarian without feeling like a compromise.
02 -
  • If your mixture feels too wet or loose, the bites won't hold together; a little extra breadcrumb can save the situation, but start with small amounts.
  • Don't skip cooling the quinoa completely—warm quinoa will make the eggs begin to cook before the oven does, giving you a scrambled texture instead of a tender crumb.
  • These bites are forgiving about vegetables; whatever you have on hand works, as long as it's chopped fine and not watery.
03 -
  • Stir in 2 tablespoons of grated Parmesan along with the cheddar if you want a deeper, more sophisticated cheese flavor.
  • Use smoked paprika instead of regular paprika—that slight smokiness transforms these from good to memorable, and it costs the same.
  • If you're making these dairy-free, a good sharp cheddar alternative works, but you might need to reduce the liquid slightly since some alternatives release more moisture.
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