25-Minute Broccoli Cheddar Quinoa Bites
Mini broccoli and cheddar bites made with protein-rich quinoa, lightly seasoned, baked to golden perfection. Great for snacks, sides, or meal prep.
Equipment
- 1 large mixing bowl
- 1 Muffin tin (12-cup)
- 1 Spoon or Cookie Scoop
- Oven
- Knife (for loosening bites)
Ingredients
- 1 cup cooked quinoa
- 1½ cups finely chopped broccoli
- 2 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup all-purpose flour or whole wheat
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the Oven – Setting Up for Success: Begin by preheating your oven to 350°F (180°C). Ensuring the oven reaches the proper temperature before you start baking is essential for achieving evenly cooked bites with lightly golden edges. While the oven warms up, prepare your other ingredients so everything is ready to combine.
- Prepare the Mixing Bowl – Creating a Flavor Base: Take a large mixing bowl and place it on a stable surface.This will give you enough space to mix all ingredients thoroughly without spilling. Using a sufficiently large bowl is key because the mixture includes both wet and dry ingredients, which need room to combine evenly.
- Add the Cooked Quinoa – Protein-Packed Foundation: Measure 1 cup of cooked quinoa and add it to the mixing bowl. Quinoa provides a nutty flavor and a protein-rich base for these bites. Make sure the quinoa is fully cooled to prevent cooking the eggs prematurely when mixed. Fluff it slightly with a fork to separate any clumps before adding the remaining ingredients.
- Incorporate the Broccoli – Adding Green Goodness: Finely chop 1½ cups of fresh broccoli florets and add them to the bowl with the quinoa. The broccoli adds fiber, vitamins, and a subtle crunch to each bite.For even cooking and texture, try to chop the broccoli as uniformly as possible. If using frozen broccoli, thaw and pat it dry to prevent excess moisture.
- Beat and Add the Eggs – Binding the Ingredients: Crack 2 large eggs into a separate small bowl and whisk them lightly with a fork until the yolk and whites are fully combined. Pour the eggs into the quinoa and broccoli mixture. The eggs act as a natural binder, ensuring that your bites hold their shape during baking while adding extra protein.
- Mix in Cheese – Cheesy Flavor Boost: Add ½ cup of shredded cheddar cheese to the bowl. Cheddar adds richness, flavor, and a slight melt that helps bind the ingredients. For an extra creamy texture, you can use freshly shredded cheese rather than pre-shredded, which often contains anti-caking agents.
- Combine Dry Seasonings – Enhancing Taste: Add ¼ cup of all-purpose flour (or whole wheat for a healthier option), ½ teaspoon garlic powder, and ½ teaspoon onion powder to the mixture. The flour helps stabilize the bites, while garlic and onion powder give a subtle savory depth. Stir the mixture gently but thoroughly to ensure all ingredients are evenly distributed.
- Prepare the Muffin Tin – Preventing Sticking: Grease a 12-cup muffin tin lightly with cooking spray or a small amount of oil to prevent sticking. You can also line it with parchment paper if desired. Proper greasing ensures that each bite will release cleanly without breaking apart.
- Scoop the Mixture – Forming Perfect Bites: Using a spoon or small cookie scoop, portion approximately 2 tablespoons of the mixture into each muffin cup. Press the mixture down slightly with the back of the spoon to create a compact, uniform shape. Even sizing ensures that all bites cook evenly and are visually appealing.
- Bake Until Golden – Cooking to Perfection: Place the muffin tin in the preheated oven and bake for about 20 minutes. You’ll know the bites are done when the edges are lightly browned and the tops feel firm to the touch. Baking times may vary slightly depending on your oven, so check for golden edges as a sign of doneness.
- Cool and Release – Final Touch: Remove the muffin tin from the oven and allow the bites to cool for a few minutes. Once slightly cooled, run a knife gently around the edges of each bite to loosen them. This prevents sticking and helps maintain their shape when removed.
- Store or Serve – Enjoy Now or Later: Serve the bites warm as a snack, side, or appetizer. For later use, store them in an airtight container in the refrigerator for up to 1 week or freeze them in resealable plastic bags for up to 3 months. Reheat gently in the oven or microwave before serving.
Notes
- Use freshly cooked quinoa for the best texture and flavor. Cold or day-old quinoa works great too.
- Finely chop the broccoli to ensure even baking and consistent bite sizes.
- Eggs act as a binder, but if you want a vegan option, consider using a flax egg.
- Cheddar cheese adds richness, but feel free to experiment with gouda, mozzarella, or pepper jack for a twist.
- Muffin tins should be greased well to prevent sticking; silicone cups work perfectly.
- Baking times may vary slightly depending on your oven, so check for golden edges.
- These bites freeze exceptionally well, making them ideal for meal prep or grab-and-go snacks.
