Broccoli Cheese Quinoa Bites
Broccoli cheese quinoa bites are an easy, wholesome finger food for toddlers — and adults! They go great with Ranch and are perfect for school lunches!
Yield: 24 -30 mini muffins
Ingredients
- 2 cups cooked quinoa (from about ¾ cup dry quinoa - but I usually cook more and save the extra for another dish or to have on hand)
- 1 ½ cups raw broccoli, finely chopped
- 1 heaping cup cheddar cheese, shredded (mozzarella works, too)
- 2 large eggs
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350.
- Mix all of the ingredients until well combined.
- Spoon into a mini-muffin tray sprayed with cooking spray. Pack down the mixture - this helps them hold together once baked.
- Bake at 350 for 20 minutes, until golden brown.
- Serve warm or store for later. (See notes below.)
Save This Recipe
Notes
Storage: These will keep in a covered container in the refrigerator for up to 5 days. They also freeze beautifully! Once cooled, just pop them into a freezer bag and you'll have them on hand for school lunches or quick dinners. You can thaw overnight in the fridge or warm them in the microwave.
Cheese: You can substitute mozzarella for the cheddar. Or use goat cheddar - I did this for my daughter when she had a cow's milk allergy.
Reheating: These quinoa bites can be reheated in the microwave for a quick snack. They can also be eaten cold.
Add-ins: You can add in ½ cup of finely chopped cooked chicken for some protein. Or you can add in ½ cup of finely grated carrot - it adds just a hint of sweetness and looks like cheese! (If you do both of those add-ins, you may need another egg as a binder).
Nutrition
Serving: 2quinoa bites | Calories: 73kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 134mg | Fiber: 1g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
