Quinoa Veggie Bites Recipe

Quinoa Veggie Bites are a delightful and nutritious snack that’s perfect for any time of day. Packed with fresh vegetables and wholesome quinoa, they’re easy to prepare and can be baked or pan-fried to your preferred crispiness. Enjoy these flavorful, poppable bites as a healthy appetizer or light meal.

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 (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 quinoa according to package directions, then fluff and let cool completely to avoid soggy bites.
2. Step 2: Finely grate carrots and zucchini; squeeze out excess moisture from zucchini using a clean kitchen towel or paper towels. Chop onion and mince garlic.
3. Step 3: In a large bowl, combine cooled quinoa, grated carrots, squeezed zucchini, chopped onion, and minced garlic.
4. Step 4: Add shredded cheese (if using), breadcrumbs, chopped herbs, beaten eggs or flax eggs, oregano, salt, and pepper. Mix until well combined but avoid overmixing.
5. Step 5: Cover and refrigerate the mixture for at least 30 minutes to meld flavors and firm up for easier shaping (optional but recommended).
6. Step 6: Shape mixture into small patties or balls (about 1-2 tablespoons each), aiming for 20-24 bites.
7. Step 7: For baking: Preheat oven to 400°F (200°C), line a baking sheet with parchment paper, place bites spaced apart, and bake for 20-25 minutes, flipping halfway, until golden and crisp.
8. Step 8: For pan-frying: Heat olive oil in a skillet over medium heat, then cook bites in batches for 3-5 minutes per side until golden and crispy. Drain on paper towels.
9. Step 9: Serve warm with your favorite dipping sauce or enjoy on their own.

Tips & Variations

• Squeeze out zucchini moisture thoroughly to prevent soggy bites.
• Use panko breadcrumbs for extra crunch or almond flour for a grain-free version.
• Swap cheddar cheese for nutritional yeast to keep the recipe vegan.
• Chilling the mixture helps it bind better and makes shaping easier.
• Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.

Storage

Store leftover quinoa veggie bites in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispness or warm gently in a skillet. These bites can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make quinoa veggie bites vegan?

Yes, simply replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit) and use nutritional yeast instead of cheese for a vegan-friendly version.

How do I prevent the bites from falling apart?

Make sure to squeeze out excess moisture from the zucchini thoroughly and allow the mixture to chill for at least 30 minutes. This helps the ingredients bind better. Additionally, avoid overmixing to keep the texture light but cohesive.

Quinoa Veggie Bites Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

These Quinoa Veggie Bites are a delicious, nutritious, and versatile snack or appetizer made from cooked quinoa, fresh vegetables, and aromatic herbs. Perfectly crisp on the outside and tender inside, they can be baked or pan-fried to suit your preference. Packed with protein, fiber, and vibrant flavors, these bites are ideal for a wholesome snack, party platter, or light meal.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 20–24 bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Binders and Flavor Enhancers

• ½ cup shredded sharp cheddar cheese (optional, or nutritional yeast for vegan)
• ½ cup breadcrumbs (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)

Cooking

• 1–2 tablespoons olive oil (for pan-frying, optional if baking)

Instructions

1. Prepare the Quinoa: Rinse ½ cup uncooked quinoa and cook it with 1 cup water or broth by bringing it to a boil, then simmering covered for about 15 minutes until all liquid is absorbed. Fluff with a fork and let it cool completely to prevent the mixture from becoming too sticky.
2. Prep the Vegetables: Finely grate the carrots and zucchini. Place the zucchini in a towel or paper towels and squeeze out excess moisture to avoid soggy bites. Finely chop the onion and mince the garlic.
3. Combine Wet and Dry Ingredients: In a large mixing bowl, mix the cooled quinoa, grated carrots, squeezed zucchini, chopped onion, and minced garlic.
4. Add Binders and Seasonings: 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. Mix Thoroughly: Using hands or a sturdy spoon, gently combine until all ingredients are evenly mixed and the mixture holds together when pressed. Avoid overmixing to prevent toughness.
6. Chill the Mixture (Optional): Cover and refrigerate the mixture for at least 30 minutes to let flavors meld and the mixture firm up, making shaping easier.
7. Shape the Bites: Using a small cookie scoop or hands, form about 20-24 small patties or balls of approximately 1-2 tablespoons each, aiming for uniform size to ensure even cooking.
8. Cook the Bites – Choose Your Method:
   – Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange bites spaced apart and bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
   – Pan-Frying: Heat 1-2 tablespoons olive oil in a skillet over medium heat. Cook bites in batches for 3-5 minutes per side until golden brown and crispy. Drain on paper towels.
9. Serve Warm: Enjoy the quinoa veggie bites warm with your favorite dipping sauces or as part of a meal.

Notes

• Make sure to squeeze out all excess moisture from the zucchini to prevent sogginess.
• Chilling the mixture helps firm up the bites and enhances flavor melding.
• Breadcrumbs can be substituted with gluten-free or almond flour for dietary needs.
• Optional cheese can be replaced with nutritional yeast to make the recipe vegan.
• Flax eggs are a vegan alternative to bind the mixture without using eggs.
• For extra crispiness, pan-frying with olive oil is preferred, while baking is a healthier option.
• Adjust salt and pepper according to taste preferences.
• These bites can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: quinoa bites, veggie bites, healthy snacks, vegetarian, baked quinoa bites, pan-fried quinoa bites, gluten-free option, vegan alternative