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Quinoa Veggie Bites

Quinoa Veggie Bites are a delicious way to sneak in veggies while enjoying a protein-packed snack suitable for kids and adults alike. Easy to make and versatile, these bites serve as a quick appetizer or healthy snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 20 bites
Course: Appetizer, Snack
Cuisine: Healthy, Vegetarian
Calories: 50
Ingredients Method Notes

Ingredients
  

Base 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
Binding Ingredients
  • 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)
  • 2 large eggs, lightly beaten (or 2 flax eggs for vegan: 2 tbsp ground flaxseed + 6 tbsp water, let sit for 5-10 mins)
Seasonings and Garnish
  • ¼ cup chopped fresh parsley or cilantro
  • 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)

Method
 

Preparation
  1. Cook the quinoa according to package directions: rinse ½ cup of uncooked quinoa, combine with 1 cup of water or broth, bring to a boil, cover, and simmer for about 15 minutes until all liquid is absorbed. Fluff with a fork and let cool completely.
  2. While the quinoa cools, finely grate the carrots and zucchini. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towels.
  3. Finely chop the onion and mince the garlic.
Mixing
  1. In a large mixing bowl, combine the cooled cooked quinoa, grated carrots, squeezed zucchini, chopped onion, and minced garlic.
  2. Add the shredded cheese (if using), breadcrumbs, chopped parsley or cilantro, beaten eggs (or flax eggs), dried oregano, salt, and black pepper.
  3. Mix all ingredients together until well combined and the mixture holds together when pressed, being careful not to overmix.
  4. Cover the bowl and refrigerate the mixture for at least 30 minutes.
Cooking
  1. Preheat the oven to 400°F (200°C) for baking; line a baking sheet with parchment paper.
  2. Scoop the mixture into small patties or balls (about 1-2 tablespoons each) and arrange on the prepared baking sheet without touching.
  3. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
Optional: Pan-Frying
  1. Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
  2. Carefully place the quinoa bites in the pan, cooking in batches if necessary.
  3. Cook for about 3-5 minutes per side until golden brown and crispy.
  4. Transfer cooked bites to a plate lined with paper towels to absorb excess oil.

Notes

Serve warm with dipping sauces like hummus, yogurt dip, or hot sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment paper between bites to prevent sticking.