Description
Quinoa Veggie Bites are a delicious and nutritious snack, perfect for kids and adults. Versatile and easy to make, they can be served as an appetizer, snack, or main dish.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup finely grated carrots
- 1 cup finely grated zucchini, excess moisture squeezed out
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- ½ cup shredded sharp cheddar cheese (optional)
- ½ cup breadcrumbs (gluten-free if needed)
- ¼ cup chopped fresh parsley or cilantro
- 2 large eggs, lightly beaten (or flax eggs for vegan)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 tablespoons olive oil (optional)
Instructions
- Cook quinoa according to package directions and let it cool completely.
- Prep the vegetables by grating the carrots and zucchini, then squeeze out excess moisture from the zucchini.
- In a large mixing bowl, combine the cooled quinoa, grated carrots, zucchini, chopped onion, and minced garlic.
- Add shredded cheese, breadcrumbs, parsley, eggs, oregano, salt, and pepper to the bowl; mix until well combined.
- Refrigerate mixture for at least 30 minutes to firm up.
- Shape the mixture into small patties or balls using a cookie scoop or hands.
- For baking, preheat oven to 400°F (200°C), line a baking sheet, and bake for 20-25 minutes, flipping halfway through.
- For pan-frying, heat olive oil in a skillet, cook bites for 3-5 minutes per side until golden brown.
- Enjoy warm with dipping sauces.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 2-3 months. To reheat, bake or pan-fry from frozen.
- Prep Time: 15
- Cook Time: 30
- Category: Snack
- Method: Baking or Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: quinoa, veggie bites, healthy snacks, vegetarian, easy recipes, appetizers