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Crispy veggie quinoa bites on a white plate garnished with fresh basil and a drizzle of olive oil

Veggie Quinoa Bites

These veggie quinoa bites are a nutritious and delicious option for snacks or appetizers. Packed with protein-rich quinoa and colorful veggies, they're perfect for meal prep and tailored to various diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

  • Large bowl
  • Small bowl
  • 24-count mini muffin tin
  • Wire rack

Ingredients
  

  • 1 cup cooked quinoa
  • 1 cup no-salt added chickpeas (drained and rinsed if canned)
  • 1/2 cup frozen sweet peas
  • 1/2 cup diced tomatoes
  • 1/2 cup diced yellow peppers
  • 1/2 cup chopped fresh basil
  • 1 clove garlic, minced
  • 2 large eggs
  • 1 cup shredded cheddar or mozzarella cheese (reduced-fat preferred)
  • 1/4 teaspoon Kosher salt

Instructions
 

  • Preheat your oven to 350 degrees F and lightly grease a 24-count mini muffin tin.
  • In a large bowl, mix the cooked quinoa, chickpeas, sweet peas, tomatoes, yellow peppers, fresh basil, and minced garlic until evenly combined.
  • In a separate small bowl, whisk together the eggs.
  • Pour the eggs over the quinoa mixture, then stir in the shredded cheese and Kosher salt. Mix thoroughly so everything is evenly coated.
  • Scoop about 1 to 1 1/2 tablespoons of the mixture into each cup of the prepared muffin tin, pressing down lightly to compact.
  • Bake for 30 minutes or until the edges are lightly golden and crisp.
  • Let the bites cool in the tin for 5 minutes, then carefully transfer them to a wire rack to finish cooling.

Notes

For a dairy-free option, skip the cheese or use a plant-based shredded cheese alternative that melts well.