Quinoa is becoming more and more popular and for good reason. It's perfect in every way! It's a hearty seed that tastes like a filling grain. It's gluten free and you can add it to almost anything; soups & salads, stuffed peppers and it's always a big hit to all who try it.
My first baked quinoa bite recipe was back in March 2012. I adapted the recipe from one I found on Pinterest. Although I loved it my kids weren't keen on them. I decided to adapt the recipe even more and this is a newer version I am much happier with.
Perfect to dunk in some ranch dressing. Filled with herbs, veggies and cheese in every little bite!
They can been frozen and thawed out the night before then simply reheated in the microwave with no change in texture or flavor.
A tasty little healthy bite! Perfect for a Meatless Monday Meal or as an appetizer or entree!
Baked Herb Veggie Quinoa Bites [Gluten Free]
Ingredients
- 1 cup dry quinoa
- ½ cup egg whites
- ½ cup fresh finely chopped spinach
- ¼ cup finely diced celery
- 1 tablespoon chopped scallion
- ¼ cup fresh parsley chopped
- 2 tablespoons gluten free flour or whole wheat flour
- ¼ cup grated Parmesan cheese
- ⅓ cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon garlic powder
- ½ teaspoon lemon juice
Instructions
- Pour dry quinoa into a pot with 2 cups water and bring to a boil.
- Cover and simmer 12-15 minutes or until all water is absorbed. Set aside.
- Preheat oven to 350 degrees.
- Spray a mini muffin tin with nonstick cooking spray.
- Mix in all remaining ingredients with the quinoa and stir well to combine.
- Spoon mixture into 24 mini muffin cups (about 1 ½ teaspoons each cup).
- Press down mixture into cup.
- Bake about 20 minutes until lightly browned on top.
- Let cool five minutes then remove from muffin tin.
- Keep refrigerated or freeze.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Becca
I made these for a play date, but my mini muffin pans were missing. I put them in regular muffin pans but only filled it 1/2 an inch. I ran out of cups so i put the rest on a cookie sheet like cookies. When they were done i offered my 4-year-old son some "cheese veggie crackers" and he LOVED them. I had to cut him off so there would be some left for his friends.
I am a "use what you have" kind of cook, so mine were slightly different. About half of the cheese was Feta, and I used kale instead of spinach, because that is what I had in the fridge.
Brenda
Awesome! Thank you for Sharing you adaptions.
Vaishali Rajadhyaksha Sengupta
These look so delicious. I love quinoa. Will try these sometime.
Brenda
Thank you!
Julie F
Do you rinse the quinoa before you put it in the pot to boil?
Diane
Rinse, rinse, and rinse again! That is key to delicious quinoa. I have been searching for a better method for rinsing quinoa. I've been placing it in a 4C measuring cup then running cool water over it. I slowly drain it into a super-fine mesh strainer. ....over and over and over again. I think a larger super-fine mesh strainer is in order, just haven't found one that is fine enough. Eat do you do?
Nichole on Cape Cod
I use a mesh strainer that I picked up at Stop & Shop for rinsing berries. Works well. Looking forward to trying this!
Brenda
Great idea thanks for sharing!
Michele V
Do you think these would turn out without the cheese? My daughter has a milk allergy.
Holly
Looks delicious! I'm a little concerned with having spinach as an ingredient if you're suggesting reheating. From what I read, reheating spinach makes it quite toxic ("blue baby syndrome").
Brenda
Hmm, I've never heard that about spinach.
Katie
Do you think that egg replacer would work for these?
Laura
These bites look deeelllicious! I am always trying to find creative ways to get my hubby to eat quinoa. Fabulous recipe Brenda!
Cassie
Hi! These looks great; I'm actually cooking the quinoa right now to make these. I'm wondering about the calorie count provided, though. It looks like 1/4 of the recipe is a serving size (6 out of 24). The calorie count says that's 149 calories for 1/4 of the recipe. The quinoa I'm using (multi-colored from Trader Joe's) says that 1/4 cup of quinoa is 160 calories. This recipe calls for 1 cup, so I would think that 1/4 of the recipe I'm making (with this quinoa) would be at least 160 calories (the 1/4 cup), not including the other ingredients.
Can you please let me know your thoughts? I think I'm doing the math right, but I want to be sure I'm not missing something.
Thanks! I'm new to the blog and look forward to reading the posts.
Brenda
thanks for questioning the calories, etc. I just checked my nutritiondata.com info and I had an error in the servings, I had punched it to calculate for 6 not 4 which is what it should be. 4 people can each have 6 pieces. So i just adjusted the nutrition info. I'm glad you questioned, thanks!
Chris
Looks like one from Pampered Chef.
Charlotte Moore
These look so good. Where did you find that muffin pan without a ring around each one? I hate the ones with the ring because stuff gets all around it if you use spray.
Brenda
It's a Pampered Chef item.
Paula J
I love your website!! I'm a WW leader and a member told me about it. Your story is "my" story. I would love to chat with you more! I've been praying for 18yrs for my breakthrough.
Paula
Brenda
Happy to hear your a WW leader. I'd love to chat with you more too. Let's start with an email. Email me at brenda (at) sugarfreemom (dot) com