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Baked Quinoa Veggie Bites – Perfect for Kids! Recipe

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4.4 from 42 reviews

These Baked Quinoa Veggie Bites are a delicious and nutritious snack perfect for kids. Packed with wholesome ingredients like quinoa, fresh vegetables, and cheddar cheese, these bites offer a tasty way to incorporate veggies into your child’s diet. They are easy to prepare, baked to perfection, and ideal for lunchboxes, snacks, or a healthy appetizer.

  • Total Time: 40 minutes
  • Yield: 18 bites

Ingredients

Quinoa and Broth

  • 2/3 cup uncooked quinoa
  • 1 1/3 cup reduced sodium broth (chicken or vegetable broth)

Vegetables

  • 2 medium carrots (about 1 cup shredded)
  • 1/2 cup shredded zucchini
  • 1/2 cup frozen green peas
  • 1/2 cup frozen corn kernels

Other Ingredients

  • 1 tablespoon olive oil
  • 3 large eggs
  • 1 cup shredded cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Cook Quinoa: In a small saucepan, bring the broth to a boil and add the quinoa. Cover, reduce heat to medium-low, and simmer until all the liquid is absorbed, about 12-15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and let it cool for several minutes.
  2. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Line a muffin tin with silicone baking cups or generously spray the tin with cooking spray to prevent sticking.
  3. Sauté Vegetables: Heat olive oil in a medium pan over medium heat. Add the shredded zucchini, carrots, frozen peas, and corn. Sauté for 2-3 minutes until the vegetables are bright and slightly softened.
  4. Mix Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, eggs, shredded cheddar cheese, onion powder, and garlic powder. Add salt and pepper to taste, and mix thoroughly to combine all ingredients evenly.
  5. Fill Muffin Cups: Evenly divide the mixture among 18 muffin cups, pressing down firmly with the back of a spoon or a small spatula to pack the mixture tightly. Fill each cup about half to three quarters full. Wetting the spoon can help prevent sticking.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until the quinoa cups are slightly firm to the touch and golden on top.
  7. Cool and Serve: Allow the quinoa veggie bites to cool in the muffin tin for several minutes to firm up before removing. Serve warm as a healthy snack or part of a meal.

Notes

  • Make the quinoa in advance to save time; 2 cups of cooked quinoa can be used if you have it ready.
  • If zucchini is very moist, consider wringing it out to reduce excess moisture, which also evaporates when sautéing.
  • Silicone baking cups make it easier to remove bites and are convenient for storing or transporting snacks.
  • Press the mixture firmly into muffin cups to help the bites hold together. Wetting your spoon or spatula can help prevent sticking.
  • Letting the bites cool briefly before removing from the muffin tin helps them to set and makes them easier to handle.
  • For babies or those sensitive to salt, reduce or omit the salt.
  • If not using silicone liners, grease the muffin tin well with oil to prevent sticking.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/baked-quinoa-veggie-bites-perfect-for-kids-recipe/