Quinoa Veggie Bites Recipe

Introduction

Quinoa Veggie Bites are a delightful and nutritious snack, perfect for any time of the day. Combining fluffy quinoa with fresh vegetables and herbs, these bites offer a satisfying texture and vibrant flavors. Whether baked or pan-fried, they make a versatile and healthy treat to enjoy.

Ingredients

• 1 cup cooked quinoa (approx. ½ cup uncooked), cooled
• 1 cup finely grated carrots (about 1 large carrot)
• 1 cup finely grated zucchini (about 1 medium zucchini), excess moisture squeezed out
• ½ cup finely chopped yellow onion (about ½ small onion)
• 2 cloves garlic, minced
• ½ cup shredded sharp cheddar cheese (optional, or use nutritional yeast for vegan)
• ½ cup breadcrumbs (use gluten-free if needed, or almond flour for grain-free)
• ¼ cup chopped fresh parsley or cilantro
• 2 large eggs, lightly beaten (or 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water, let sit 5–10 mins)
• 1 teaspoon dried oregano (or Italian seasoning)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• 1–2 tablespoons olive oil (for pan-frying, optional if baking)

Instructions

1. Step 1: Cook the quinoa according to package directions by rinsing ½ cup uncooked quinoa, combining with 1 cup water or broth, bringing to a boil, then simmering covered for about 15 minutes until liquid is absorbed. Fluff with a fork and cool completely.
2. Step 2: While quinoa cools, finely grate carrots and zucchini. Place grated zucchini in a clean towel and squeeze out excess moisture. Finely chop onion and mince garlic.
3. Step 3: In a large bowl, combine cooled quinoa, grated carrots, squeezed zucchini, onion, and garlic.
4. Step 4: Add shredded cheese (if using), breadcrumbs, chopped parsley or cilantro, beaten eggs (or flax eggs), dried oregano, salt, and black pepper to the bowl.
5. Step 5: Mix all ingredients thoroughly until well combined and the mixture holds together when pressed, avoiding overmixing.
6. Step 6: Cover and refrigerate the mixture for at least 30 minutes to chill and firm up (optional but recommended).
7. Step 7: Use a small scoop or your hands to form small patties or balls about 1–2 tablespoons each, aiming for consistent size. You should get 20-24 bites.
8. Step 8: Choose cooking method:
   Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange bites without touching. Bake 20-25 minutes, flipping halfway, until golden brown.
   Pan-frying: Heat 1–2 tablespoons olive oil in a skillet over medium heat. Place bites without overcrowding. Cook 3-5 minutes per side until crispy and golden. Drain on paper towels.
9. Step 9: Serve the Quinoa Veggie Bites warm with your favorite dipping sauce or enjoy as is.

Tips & Variations

• To prevent sogginess, make sure to thoroughly squeeze out excess water from the grated zucchini.
• Use gluten-free breadcrumbs or almond flour for a gluten-free or grain-free version.
• Substitute cheese with nutritional yeast to keep the recipe vegan-friendly while adding a cheesy flavor.
• Chilling the mixture before shaping helps create firmer bites that hold together better during cooking.
• Try adding a pinch of smoked paprika or chili powder for a spicy kick.

Storage

Store cooked Quinoa Veggie Bites in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or in a skillet to maintain crispiness. These bites can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bites vegan?

Yes, replace the eggs with flax eggs and use nutritional yeast instead of cheese to make the recipe vegan-friendly.

How do I keep the bites from falling apart?

Ensure the quinoa is fully cooked and cooled, squeeze out all excess moisture from the zucchini, and mix the ingredients well. Chilling the mixture before shaping also helps them hold together during cooking.

Quinoa Veggie Bites Recipe

Print Recipe

★★★★★

5 from 63 reviews

These Quinoa Veggie Bites are a wholesome, flavorful snack that combines cooked quinoa, fresh grated vegetables, and subtle seasonings to create poppable, nutritious morsels. Perfectly crispy on the outside and tender inside, they can be baked for a healthier option or pan-fried for extra crispiness, making them versatile for any occasion.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes (baking) or 10 minutes (pan-frying)
• Total Time: 40 minutes (baking) or 25 minutes (pan-frying)
• Yield: 20–24 bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup cooked quinoa (approx. ½ cup uncooked)
• 1 cup finely grated carrots (about 1 large carrot)
• 1 cup finely grated zucchini (about 1 medium zucchini), excess moisture squeezed out
• ½ cup finely chopped yellow onion (about ½ small onion)
• 2 cloves garlic, minced

Binders and Seasonings

• ½ cup shredded sharp cheddar cheese (optional, or use nutritional yeast for vegan)
• ½ cup breadcrumbs (use gluten-free if needed, or almond flour for grain-free option)
• ¼ cup chopped fresh parsley or cilantro
• 2 large eggs, lightly beaten (or 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water, let sit 5–10 mins)
• 1 teaspoon dried oregano (or Italian seasoning)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• 1–2 tablespoons olive oil (for pan-frying, optional if baking)

Instructions

1. Prepare the Quinoa: Cook the quinoa according to package instructions, typically by rinsing ½ cup uncooked quinoa and simmering it in 1 cup water or broth for about 15 minutes until the liquid is absorbed. Fluff with a fork and allow it to cool completely to prevent the mixture from becoming too sticky.
2. Prep the Vegetables: While the quinoa cools, finely grate the carrots and zucchini, then squeeze out excess moisture from the zucchini using a kitchen towel or paper towels. Finely chop the onion and mince the garlic to prepare for mixing.
3. Combine Wet and Dry Ingredients: In a large mixing bowl, combine the cooled quinoa, grated carrots, squeezed zucchini, chopped onion, and minced garlic thoroughly.
4. Add Binders and Seasonings: Add the shredded cheese, breadcrumbs, chopped parsley or cilantro, beaten eggs (or flax eggs), dried oregano, salt, and black pepper to the bowl with the vegetable and quinoa mixture.
5. Mix Thoroughly: Using your hands or a sturdy spoon, gently mix until all ingredients hold together well when pressed but avoid overmixing to prevent the bites from becoming tough.
6. Chill the Mixture: For best results, cover and refrigerate the mixture for at least 30 minutes to allow flavors to meld and firm the mixture for easier shaping.
7. Shape the Bites: Using a small cookie scoop or your hands, form the mixture into small patties or balls around 1–2 tablespoons each, aiming for consistent size. You should get about 20–24 bites.
8. Cook the Bites – Baking Option: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the bites on the sheet making sure they do not touch. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy outside.
9. Cook the Bites – Pan-Frying Option: Heat 1-2 tablespoons olive oil in a skillet over medium heat. Place bites in the pan without overcrowding. Fry for 3-5 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
10. Serve Warm: Enjoy the Quinoa Veggie Bites warm alone or with your favorite dipping sauce.

Notes

• Squeezing out excess moisture from the zucchini is key to prevent soggy bites.
• Chilling the mixture helps flavors meld and makes shaping easier.
• Using gluten-free breadcrumbs or almond flour makes the recipe suitable for gluten-sensitive diets.
• For a vegan option, substitute eggs with flax eggs and cheese with nutritional yeast.
• Ensure quinoa is fully cooled before mixing to avoid overly sticky texture.
• Alternate seasonings can be used to customize flavor, such as Italian seasoning instead of oregano.

Keywords: quinoa bites, vegetable snacks, healthy snacks, vegetarian appetizer, gluten-free option, baked veggie bites