Recipe Image

Baked Broccoli-Cheddar Quinoa Bites

  • 20 m
  • 1 h 5 m
Beth Lipton
“These savory muffin-like quinoa bites are low in carbs and a good source of protein—plus we love their cheesy flavor.”


    • ½ cup quinoa
    • ⅛ teaspoon salt plus ¼ teaspoon, divided
    • ¾ cup finely chopped broccoli
    • ¾ cup shredded Cheddar cheese
    • ½ teaspoon baking powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon ground pepper
    • 1 large egg, lightly beaten
    • Cooking spray


  • 1 Preheat oven to 350°F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.
  • 2 Cook quinoa with ⅛ tsp. salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.
  • 3 Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining ¼ tsp. salt to the quinoa. Stir in egg.
  • 4 Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.
  • 5 Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.
  • Tip: If you use paper liners, refrigerate the baked bites for at least 2 hours before removing from the liners, to prevent sticking.
  • To make ahead: Refrigerate for up to 3 days.
  • Equipment: Mini-muffin pan (24-cup)
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019