An easy, wholesome finger food for toddlers (or adults)!
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).
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.
|Amount Per Serving||As Served|
|Calories 46kcal Calories from fat 21|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|