Cheesy Quinoa Bites

[ 10 ] November 2, 2014 |

These perfectly Cheesy Quinoa Bites are packed with protein.

These perfectly Cheesy Quinoa Bites are packed with protein. These savory bites are good and hearty. They are excellent for breakfast, for a light lunch and perfect for an appetizer.

Quinoa- Citronlimette

A good gluten-free source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains. About the size of pellets of couscous, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.

These perfectly Cheesy Quinoa Bites are packed with protein.

How much cooked quinoa does 1 cup dry quinoa yield?
1 cup dry quinoa yields about 3 cups cooked quinoa.

How much liquid do I need to cook quinoa?
To cook 1 cup quinoa, you need about 2 cups liquid.

How long does it take to cook quinoa?
1 cup quinoa will cook in about 20 minutes.


These perfectly Cheesy Quinoa Bites are packed with protein.

Keep quinoa in a cool, dry place away from light.


5.0 from 1 reviews
Cheesy Quinoa Bites
Prep time
Cook time
Total time
Serves: 12
  • ½ cup quinoa
  • 1 cup of water
  • 2 eggs
  • ½ cup red onion
  • ¼ cup red pepper, diced
  • ½ cup green pepper, diced
  • ½ cup zucchini, diced
  • ½ cup shredded jack cheese
  • 3 Tablespoons parmesan cheese
  • ¼ cup green onions
  • 1 teaspoon dried basil
  • Salt & pepper, to taste
  1. Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
  2. Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15-20 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
  3. Preheat oven to 350 degrees.
  4. Combine all ingredients in a large bowl and mix to combine.
  5. Apply non-stick spray to a mini-muffin tin, and then spoon mixture to fill to the top of each cup.
  6. Bake for 15-20 minutes, or until the edges of the cups are golden brown.
  7. Let cool for at least 5 minutes before removing from the mini muffin tin.

Adapted from Mandy Cooke, Ancient Harvest
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Gluten Free, Mediterranean Diet

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  1. Marthese Mifsud says:

    Very healthy and interesting. Tks for sharing

  2. I made quinoa muffins not too long ago and I found them only okay. If I’d thought to put all these savoury goodies in there I think I would have loved them. I also didn’t have cheese. Time for a do-over because these look really good!

  3. Shobna Maharaj says:

    Healthy and delicious, thanks.

  4. These look absolutely scrumptious and are a definite must-try very soon!

  5. Lydia says:

    Can you use liners for this recipe? Or best not to?

  6. France says:

    Are these freezable? If so, would you wrap them in foil?


  7. Lisa says:

    Thanks for the recipe! I actually sautéed the veggies first (I used extra) and added the dried herbs to the pan along with some garlic powder. I waited for all to cool to leukwarm so the eggs didn’t scramble when I mixed it all together. Also used 2% sharp cheddar. (no Monterey jack on hand) It is a very tasty recipe! Love it!! Honestly, I wasn’t too sure about the Quinoa, but am so glad I made them! Thanks again!

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