Addictively cheesy broccoli quinoa bites for any occasion – they are a super healthy snack!
These portable broccoli quinoa bites are perfect for meal prep!
They’re also a great option to choose instead of sugary energy bars or processed snacks, especially if you’re the type of person who gets hungry between meals.
It’s a good recipe for kids as well, because they’re fun to make, fit easily into a lunch box, or can be served as a healthy after-school snack.
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You can customize the quinoa cups to use up whatever vegetables you have on hand – try adding carrots, cauliflower, zucchini, diced red pepper or onions…
Leftovers can be frozen so you always have a healthy snack or breakfast option when you’re short on time or don’t feel like cooking, and they’re also great to pack for road trips.
After my parents visited me this summer and were driving back to Texas, I made a batch for them to take in the car as an easy-to-eat and healthier alternative to fast food.
(Be sure to check out the video above, to watch these quinoa bites being made!)
While I’ve seen many ideas floating around Pinterest for quinoa bites, they always have eggs as one of the main ingredients.
These broccoli cheddar bites are completely egg-free!
Vegan cheddar works to keep them vegan (that’s actually vegan cheddar in the picture), and nutritional yeast also works in the recipe if you’d prefer not to use any cheese at all.
If you make them, be sure to rate the recipe in the comments below!
Broccoli Cheddar Quinoa Bites
Ingredients
- 1/2 cup uncooked quinoa (80g)
- 1 1/4 cup water
- 1/4 tsp salt
- 2/3 cup finely chopped broccoli (I used frozen, thawed)
- 1/2 cup cheese shreds, such as daiya, or nutritional yeast
- 1/2 tsp baking powder
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- salt + pepper
Instructions
- *I've made the recipe both as mini cups and muffin-sized cups. While both ways work, the mini bites firm up more quickly and are much easier to remove if you want to eat them the day they are made. The muffin-sized cups will peel off easily from the liners if you let them sit overnight in the fridge and reheat before eating.Line a muffin tin or grease a mini muffin tin very well. Set aside. Bring water to a boil. Add quinoa and salt, cover, and lower to a simmer. Simmer (covered) 35 minutes, then turn off heat and check on it. If quinoa is not yet light and fluffy, put the lid back on and let it sit without heat on for an additional 20 minutes. Preheat oven to 350 F. Stir all remaining ingredients into quinoa, and add salt and pepper to taste. (I like to add another 1/4 tsp salt.) Portion into the muffin tin, smoothing the tops. Bake on the center rack 22 minutes, then—never opening the oven door (important)—turn off the heat and let sit in the closed oven an additional 5 minutes. Let cool completely before going around the sides with a knife and removing from the muffin tin. Leftovers can be covered and refrigerated or even frozen for another day.View Nutrition Facts
Notes
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More Healthy Meal Prep Ideas:
Breakfast Meal Prep – 20 Healthy Recipes
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Deborah A Tuszkiewicz says
My before picture does not match the one in the recipe. I have a much drier mixture. They are in the oven now. Fingers crossed.
Lucia says
Thank you for the recipe the flavor is goid but mine did not hold together. I did bake in the mini muffin pans. What could I add to help them bind? Thanks.
Lucia says
I forgot to add that I added minced onion and minced garlic instead of the powder. I also added a tablespoon of ground flaxseed. I did one third of a cup nutritional yeast flakes, one third of a cup of shredded vegan Gourmet cheddar. So after letting it sit for one hour it has held together not very firmly it will still fall apart if you’re not careful. But by letting it sit has helped firm it up. And it has a really good flavor. I really like this recipe. Thank you!!
Jason Sanford says
Hmmm, maybe all the add-ins caused it to be too crumbly? Or maybe the quinoa needed to be more moist? Was your cooked quinoa super soft when starting or kind of dry?
Crystal says
Our whole family, young kiddos included, loved this savory snack! Our little one has lots of food sensitivities; and this was one of the few recipes I could use as-is without modifying any ingredients!
I used half Daiya cheddar and half nutritional yeast; they were plenty “cheesy” and super savory-delish!
Thanks so much, Katie!
Crystal says
Forgot to mention that mine were pretty soft after following the exact baking directions; another 6-7 minutes in 350, as well as completely cooling in the pan, did the trick.
Milt says
The recipes on this website are great.
That being said, I’m tired of having to scroll through piles of garbage just to get the ingredients.
I don’t care about your stories, who you are, why you made this recipe. Just give me the ingredients. What makes it even worse, is that every time I turn the screen on my tablet off I have to scroll through all of your garbage again.
Put your ingredients and instructions at the top of the page!
Kathy Baxter says
This is a food blog…therefore you have to expect a certain amount of conversing. When someone is giving of their time, talent and resources to provide healthy and delicious recipes it seems in very poor form to be so aggressive and ungrateful. I am sure no one would mind if you went elsewhere for your free recipes in the future. Good luck finding a food blog that does not contain anything but recipes.
Suzanne says
Maybe your mother forgot to teach you that if you don’t have something nice to say, don’t say anything at all. Or were you as rude to your mother as you were to Katie?
I agree with Kathy, if you don’t like Katie, feel free to use someone else’s recipes.
Zomato Coupons says
Amazing recipe. I am going to make this tonight. it looks so yummy
Lies says
Waw, these are great! I doubled the original recipe so I could eat some fresh, save some for the next day and I put some in the freezer.
Will be making these more often!
Susan J Burns says
I just found your site. Going to make your blackbean chocolate brownies. They look and sound wonderful. Did not see applesauce as a substitution for the oil. Would that work? Im trying to stay on a WFPB live style avoiding all added oil, sugar, and salt. I have signed up for your blog and looking forward to trying many more of your recipes.
Erin says
Katie,
We just wanted to let you know how much your recipes mean to our family. We are vegan and have a four year old daughter. She LOVES every recipe we try of yours (and then become staples in our weekly meals). After we had this for breakfast she said, “if Katie made all her food but didn’t write them for people would we not have all these yummy meals?” And I said we wouldn’t. She paused and then said, “I’m really thankful for Katie”. And we really, really are. You make healthy, easy and delicious vegan food that satisfies all of us, even a four year old. THANK YOU THANK YOU. Wishing you nothing but joy and happiness.
Alex says
OMG I LOVE these!! I’m not even a big fan of broccoli but I eat it. I had some leftover broccoli that I didn’t want to just throw out or eat in it’s own. So glad I found this recipe. I made them in the mini cupcake tins, and I ate half of them before storing the other half in the fridge. These are so good and savory! This was the first recipe I try that was savory from Katie’s recipes and it did not disappoint!
CCK Media Team says
❤❤
Mikaela says
Are these good cold? Wondering if they’d be good in school lunches where things can’t be heated?
CCK Media Team says
I guess it depends on your own personal tastes! We like them hot or cold 🙂