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Baked Quinoa Snack Bites

It’s no secret, I love Quinoa.  Over the last few months, I have been making fried quinoa patties for snacks quite frequently.  Searching for a little healthier option, and one that might be suitable for the kids as well, I came up with these little baked quinoa bites.  They are still full of all the flavor of my favorite quinoa patties, but baked, not fried. Serve with dipping sauce of honey mustard or ranch for a fun after school or late night snack!

Baked Quinoa Snack Bites

Author/Source:

Lisa @ onceamonthmeals.com

Ingredients:

  • 2 cups quinoa, cooked per package directions and cooled
  • 2 eggs
  • 0.50 cups carrot, shredded
  • 0.50 cups cheddar cheese, shredded
  • 2 green onions, diced
  • 2 cloves garlic, minced
  • 0.25 cups basil,  minced
  • 0.25 cups parmesan cheese, grated
  • 2 Tbsp whole wheat flour
  • 0.75 tsp season salt
  • 0.25 tsp pepper

Directions:

Preheat oven to 350F.  Generously grease a mini muffin pan.  Mix together quinoa, carrot, eggs, green onions, cheddar cheese, garlic, basil, parmesan cheese, flour, salt and pepper.  Fill each mini muffin well with a generous tablespoon of mix, pressing down slightly, so that each mini muffin well is filled to the top.  They will shrink slightly during baking.  Bake for 15-20 minutes or until edges are golden brown.  Serve with dipping sauce of your choice – honey mustard, ranch, bbq or ketchup.

Freezing Directions:

Follow directions above.  Cool completely.  Transfer to quart size freezer storage bag. Label and freeze.  TO SERVE: Remove desired number of bites from freezer.  Microwave 15-25 seconds per bite or until heated through.

Servings: 24 snack bites


**conversion chart image provided by Erik Spiekermann

18 Responses to “Baked Quinoa Snack Bites”

  1. These are SO cute — besides looking delicious. I really like how they have that rich color from the veggies in them. Am looking forward to trying them.

  2. Meggin D says:

    Those sound awesome!! I love quinoa too, and I think these will be brilliant!
    Thanks for the conversion chart. I was looking at the instructions going hmmmm…wonder if I could wing it?? :) You saved me!

  3. thuy says:

    The first ingredients listed…is that supposed to be 2 raw eggs or 2 cooked eggs, cooled when added? Thanks.

  4. Sara says:

    I believe it’s supposed to be the quinoa that is cooked and then cooled… and the eggs should be raw. I’m guessing the quinoa needs to be cool so it doesn’t accidentally cook the egg before you want it to.

  5. Deedee says:

    I am measuring 2 cups of quinoa and then cooking which will yield more than 2 cups, right? Or cook less to yield 2 cups total?
    Thanks so much!

  6. Deedee says:

    Great, thanks! I thought 2 cups then cooked sounded like way too much, but that’s how I read it. Can’t wait to make these. I’m a huge fan of quinoa.

  7. Vanessa says:

    I’m new to cooking quinoa. How much of the dry ingredient would I need to cook in order to end up with 2 cups?

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  9. Liz says:

    Will these be good without the cheese? I have a kid with a dairy/soy allergy.

    • lisa says:

      Yes Liz – I think you could omit the cheese. I would add more seasoning of your choice to flavor it a bit more.

  10. allison says:

    just mixed all my ingredients and realize i only have a regular sized muffin tray – how long should i cook and at what temp (if different)?

  11. Janis says:

    These are OUT OF THIS WORLD! SOOOOO YUMMY!!! I went with the longer baking time (I live at about 6,000 ft.) and they were SCRUMPTIOUS!!

    • Janis says:

      BTW, it takes 1/2 c. of raw quinoa to make the 2 c. of cooked quinoa for this recipe. However, if I had known how amazing it was going to turn out, I would have quadrupled the recipe!

    • Lisa says:

      They are kind of addictive aren’t they Janis? I love that it makes me feel like I am eating something fried and “naughty” when I am really eating something healthy!

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