Rating: 5 stars
9 Ratings
  • 5 star values: 8
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  • 3 star values: 1
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These savory muffin-like quinoa bites are low in carbs and a good source of protein--plus we love their cheesy flavor.

Source: Diabetic Living Magazine, Summer 2019


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.

  • Cook quinoa with 1/8 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.

  • Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp. salt to the quinoa. Stir in egg.

  • Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.

  • 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)

Nutrition Facts

2 bites
87 calories; protein 4.6g; carbohydrates 7.8g; dietary fiber 0.9g; sugars 0.4g; fat 4.2g; saturated fat 2g; cholesterol 32mg; vitamin a iu 345.7IU; vitamin c 6.2mg; folate 29.7mcg; calcium 92.3mg; iron 0.7mg; magnesium 26mg; potassium 99.9mg; sodium 208.7mg.