Freezer Meal Recipes / Snack / Baked Quinoa Snack Bites

Baked Quinoa Snack Bites

These little baked quinoa bites are full of all the flavor of my favorite quinoa patties, but baked, not fried.
12 Servings Meet The Cook Print
Baked Quinoa Snack Bites

Ingredients

  • 2 cups cook Quinoa
  • ½ cups grate Carrot
  • 2 individual Egg
  • ¼ cups dice Green Onion (Scallion)
  • ½ cups Cheddar Cheese, Shredded
  • 2 teaspoons mince Garlic, Cloves
  • ¼ cups chop Basil, Fresh
  • ¼ cups Parmesan Cheese, Grated
  • 2 tablespoons Flour, Whole Wheat
  • ¾ teaspoons Season Salt
  • ¼ teaspoons Black Pepper

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Cooking Sprays
  • Mini Muffin Tins
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Generously grease a mini muffin pan.
  2. Mix together cooled quinoa, carrot, eggs, green onions, cheddar cheese, garlic, basil, parmesan cheese, flour, salt and pepper.
  3. 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.)
  4. Bake at 350 for 15-20 minutes or until edges are golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Generously grease a mini muffin pan.
  2. Mix together cooled quinoa, carrot, eggs, green onions, cheddar cheese, garlic, basil, parmesan cheese, flour, salt and pepper.
  3. 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.)
  4. Bake at 350 for 15-20 minutes or until edges are golden brown.
  5. Cool completely.
  6. Divide among indicated number of quart freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Microwave 15-25 seconds per bite or until heated through.

17 Comments

Join the discussion
  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. 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. 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.

  4. 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!

  5. 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.

  6. 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)?

    1. I would cook at the same temperature but maybe for 10 minutes longer? Just check the middle with a toothpick to see if they are done. Enjoy!

  7. 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!!

    1. 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!

    2. 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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