This is by far my favorite vegetarian quinoa recipe. My 2-year-old went crazy eating them. He couldn't even tell there were veggies in it! He asked for seconds... and thirds.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
32
Yield:
32 bites
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with oil.

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  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain any excess liquid and let cool briefly.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.

  • Mix cooked quinoa, steamed cauliflower, carrots, Cheddar cheese, eggs, kale, flour, flax seeds, chia seeds, garlic, onion powder, salt, and pepper together in a bowl. Spoon mixture into the muffin cups and press down lightly.

  • Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Let cool in pan, about 5 minutes. Remove bites from pan and let cool, about 5 minutes more.

Cook's Notes:

If you use a regular muffin pan, the recipe only makes about 12 or14 bites.

In place of kale, you can use spinach; for cauliflower you can substitute shredded zucchini; and for the shredded Cheddar, try shredded mozzarella.

Nutrition Facts

43 calories; protein 2.1g 4% DV; carbohydrates 3.9g 1% DV; fat 2.2g 3% DV; cholesterol 15.3mg 5% DV; sodium 37.2mg 2% DV. Full Nutrition
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