Broccoli cheese quinoa bites

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 24-30 mini muffins     adjust servings

An easy, wholesome finger food for toddlers (or adults)!


  • 2 cups cooked quinoa (from about 3/4 cup dry quinoa - but I usually cook more and save the extra for another dish or to have on hand)
  • 1 1/2 cups raw broccoli, finely chopped (a bag of Eat Smart broccoli florets are ready to use!)
  • 1 heaping cup shredded cheese (see notes)
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


Preheat oven to 350. Spray a mini-muffin tin with cooking spray and set aside.

In a large bowl, mix all of the ingredients until well combined.

Spoon quinoa mixture into mini-muffin tin and pack down so it’s really compact and each cup is full. This helps the quinoa bites hold together once baked.

Bake at 350 for about 20 minutes, or until golden brown. Remove from oven and let rest in the pan for a few minutes so they firm up.

Serve warm or store for later (see notes).

Recipe Notes

I usually make these with white cheddar cheese, but mozzarella works too - or a mixture. I also used goat’s milk cheddar when my daughter was younger and still had a milk allergy.

These quinoa bites can be reheated in the microwave for a quick snack. They can also be eaten cold. Either way, they go great with Ranch for dipping.

They freeze great, too! Once cooked and cooled, pop the quinoa bites into a freezer bag and keep for up to 5 months.

This recipe was inspired by A Healthy Slice of Life.

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