Quinoa Bites – These savory, oven-baked quinoa bites are packed with cheddar, garlic, and fresh herbs for a snackable, protein-rich option that’s great warm or cold.
I go through phases with quinoa. Sometimes it sits in the pantry for months, untouched. Then I make one recipe like this, and suddenly I’m adding it to everything
These little baked quinoa bites are my current favorite—cheesy, garlicky, and the kind of snack that disappears fast. I usually make a batch when I want something a little more exciting than plain rice or pasta, and I like that they hold their shape enough to dip.
The texture is soft but not mushy, and the crisp edges from the muffin tin give it just the right balance. They’re great warm from the oven or packed up in a lunchbox the next day.
We usually serve them with marinara, but if you’re in the mood for something creamier, try them with my Homemade Ranch Dressing. It’s one of those recipes that turns into a weekly staple without even meaning to.
Why You’ll Love Quinoa Bites
- Kid-friendly texture & flavor – Soft on the inside with golden edges, they’re mild enough for picky eaters but flavorful enough for adults.
- No complicated steps – Everything comes together in one bowl and bakes in a muffin tin—easy cleanup, no fuss.
- Freezer-friendly – Bake a batch and stash extras in the freezer for fast snacks or a quick side later in the week.
- Customizable mix-ins – Swap in other cheeses, add cooked veggies, or toss in fresh herbs based on what you have.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken Broth
- Quinoa
- Egg
- Onion
- Cheddar Cheese
- Fresh Parsley
- Garlic
- Salt
- Black Pepper
- Marinara Sauce (Optional)
How To Make Quinoa Bites
- Cook the quinoa – Rinse it well, then simmer in chicken broth until the liquid is absorbed and the quinoa is fluffy. Let it cool slightly.
- Prep the oven and pan – Preheat the oven to 350ºF and spray or line a muffin tin.
- Combine the filling – In a large bowl, mix the cooked quinoa with egg, cheese, parsley, onion, garlic, salt, and pepper until everything is evenly distributed.
- Fill the muffin tin – Spoon the mixture into the prepared muffin cups and gently press down to flatten.
- Bake until golden – Bake for about 25–30 minutes, or until the tops are lightly browned and set.
- Cool and serve – Let the bites cool in the pan for a few minutes before removing. Serve warm with marinara or your favorite dip.
Recipe Tips & Tricks
- Rinse the quinoa well – Give it a good rinse in a fine mesh strainer to remove the natural coating that can taste bitter.
- Use pre-shredded cheese to save time – While freshly shredded melts better, pre-shredded cheddar still works well and speeds things up.
- Let the quinoa cool before mixing – This keeps the egg from scrambling and helps everything mix evenly.
- Add veggies for extra flavor – Try finely chopped spinach, bell pepper, or shredded zucchini for a veggie boost.
- Make it spicy – Add a pinch of crushed red pepper or a dash of hot sauce to the mix for a little kick.
- Mini muffin tins work great – Perfect for party snacks or lunchboxes, just reduce the bake time slightly.
- Freeze for later – These freeze well after baking; just reheat in the oven or air fryer for a quick snack.
Reheat in the microwave for about 30 seconds or pop them in a 350º F oven for 5–8 minutes to keep the texture crispy.
Yes, rinsing quinoa helps remove its natural coating (saponin), which can taste bitter. Use a fine mesh strainer and cold water before cooking.
Yes, quinoa muffin cups are great for meal prep. You can make a batch ahead of time and store them in the fridge for up to 4 days or freeze them for longer storage.
Rinse the quinoa and add to a saucepan with chicken broth. Cover, bring to a boil and cook for 12-15 minutes, until the liquid is absorbed. Remove from the pan and cool for a few minutes.
1 cup chicken broth, 1/2 cup uncooked quinoa
Preheat oven to 350º F. Prepare a muffin tin with non-stick spray or you can use muffin liners.
In a large bowl combine the slightly cooled and cooked quinoa with the remaining ingredients (except the marinara sauce). Mix until everything is well combined.
1 egg, 1/2 cup onion, 1/2 cup cheddar cheese, 1/4 cup fresh parsley, 2 cloves garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Spoon mixture into the prepared muffin tin. Using a spatula or the back of a spoon gently press down, and flatten out the mixture. This should fill up 7-8 muffin cups.
Bake for 5-30 minutes or until starting to turn golden brown. Remove from the oven, and allow to cool for a couple of minutes before removing from the pan to serve.
Serve with marinara sauce, ranch or whatever your favorite dip is.
Marinara sauce
Calories: 167kcal | Carbohydrates: 17g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 621mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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