Looking for a delicious breakfast option that's both easy to make and kid-approved? Look no further than these scrumptious Quinoa Bites! Packed with protein, fiber, and other essential nutrients, these vegetarian bites are the perfect way to fuel your day. Plus, they're incredibly simple to prepare ahead of time - making them an ideal choice for busy weekday mornings, lunches, and snacks. With their irresistible flavor and satisfying texture, you'll wonder how you ever survived without them!
If you are passionate about making meals for your family that are easy, fresh, and nutritious, you are going to fall in love with these quinoa bites.
They are so versitle! Make them mild to use as breakfast bites, or spice it up if you planning on serving them for lunch.
Best of all, they can be made ahead of time so the only work required on busy school mornings is popping these in the microwave for a few seconds!
- Eggs: Eggs provide the base for this recipe, acting as a binder to hold all of the other ingredients together. There really isn't a good substitute for eggs in this recipe, but if you have an allergy or are vegan, you could try using silken tofu processed in the blender.
- Cooked Quinoa: Quinoa is a nutritious and versatile grain that's packed with protein and fiber. If you don't have quinoa on hand or prefer not to use it, you could substitute cooked rice or couscous instead. Use this post as a guide for how to cook quinoa.
- Swiss Cheese: Swiss cheese adds a nutty flavor and gooey texture to these bites. If you don't like Swiss cheese, you could try substituting sharp cheddar cheese, mozzarella, pepper jack, or any other type of cheese that melts well. Feel free to increase the amount of cheese to make cheesy quinoa bites.
- Zucchini: Grated zucchini provides moisture and nutrition to these bites. If you don't have zucchini on hand or want to switch things up, you could try grated carrots, sweet potatoes, or even finely chopped spinach.
- Grape Tomatoes: Quartered grape tomatoes add sweetness and acidity to these bites. If you don't have grape tomatoes on hand or want to use something different, you could try diced bell peppers, green onions, sliced mushrooms, or even sun-dried tomatoes.
- Salt: Salt enhances the flavor of all the other ingredients in this recipe. If you're trying to cut back on sodium, you could reduce the amount of salt used or omit it altogether.
- Rosemary: Crushed rosemary adds an earthy flavor and aroma to these bites. If you don't like rosemary or don't have any on hand, you could try using thyme, oregano, basil, or any other herb that complements the flavors in the dish.
- Pepper: Pepper adds a bit of heat and depth of flavor to these bites. If you don't like pepper or want to use something different, you could try using paprika, cayenne pepper, chili powder - whatever suits your taste buds!
There are endless possibilities for vegetable substitutions in Quinoa Bites. Here are a few ideas to get you started:
- Finely chopped spinach or kale
- Grated carrots or sweet potatoes
- Diced bell peppers or onions
- Cooked and crumbled broccoli or cauliflower
- Mushrooms, either chopped or sliced thinly
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More Quinoa Recipes to Try
- For more bite-sized quinoa fun, don't miss these Quinoa Fritters. They are loved by toddlers and adults alike! Serve them with your favorite dipping sauce and be prepared for happy smiles all around.
- For a wholesome meal packed with flavors your love, don't miss this Mediterranean quinoa salad.
- Asian quinoa salad is full of flavor and texture. Make this great recipe once and you will be hooked.
- This vegan quinoa salad is sweet, savory, and such a treat to eat. (I've been known to eat it for breakfast!)
This recipe is a guest post from Jennifer from Crockpot Gourmet. Make sure you head over to her website for more delicious recipes!
30-Minute Quinoa Bites
- 6 eggs
- 1 cup cooked quinoa
- ½ cup Swiss cheese shredded
- ½ cup zucchini grated
- ¼ cup grape tomatoes quartered
- ¼ teaspoon salt
- ¼ teaspoon rosemary crushed
- ½ teaspoon pepper
- Grease a 24 cup mini muffin pan very well with nonstick spray.
- Preheat oven to 350 degrees.
- In large measuring cup with spout or bowl, whisk together eggs. Stir in quinoa until evenly mixed.
- Add remaining ingredients and mix until evenly combined.
- Carefully pour evenly into 20 of the muffin tins, careful not to overfill (they won't expand much, but just a little).
- Bake for 20 minutes or until eggs are set.
- Remove from oven and let cool for a few minutes before removing muffins to a cooling rack.
- Place cooled muffins in freezer bag if desired and place in freezer.
- To heat: defrost in microwave for about 1 minute and then cook on high for 30 seconds or until heated through.