Description
These Quinoa Veggie Bites are a nutritious and delicious snack or appetizer combining wholesome quinoa with fresh vegetables and aromatic herbs. Perfectly seasoned and baked or pan-fried to a golden crisp, they offer a satisfying texture and flavor that works well for snacks, light meals, or party platters. They can easily be made vegan or gluten-free by swapping certain ingredients, making them versatile to suit various dietary preferences.
Ingredients
Scale
Base Ingredients
- 1 cup cooked quinoa (approx. ½ cup uncooked quinoa)
- 1 cup finely grated carrots (about 1 large carrot)
- 1 cup finely grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- ½ cup finely chopped yellow onion (about ½ small onion)
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley or cilantro
Binding Ingredients
- 2 large eggs, lightly beaten (or 2 flax eggs for vegan: 2 tbsp ground flaxseed + 6 tbsp water)
- ½ cup breadcrumbs (use gluten-free if needed, or almond flour for a grain-free option)
- ½ cup shredded sharp cheddar cheese (optional, or use nutritional yeast for vegan)
Seasonings
- 1 teaspoon dried oregano (or Italian seasoning)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Cooking Oil
- 1–2 tablespoons olive oil (for pan-frying, optional if baking)
Instructions
- Prepare Quinoa: Thoroughly rinse ½ cup uncooked quinoa under cold running water for about 30 seconds. Transfer to a medium saucepan, add 1 ½ cups vegetable broth or water, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered, letting it stand for 5-10 minutes. Fluff the quinoa with a fork and spread on a plate or baking sheet to cool completely.
- Prep Vegetables: Finely grate 1 cup of carrots and 1 cup of zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Finely chop ½ cup yellow onion and mince 2 cloves of garlic. Chop ¼ cup fresh parsley or cilantro finely.
- Assemble Mixture: In a large mixing bowl, combine the cooled quinoa, grated carrots, squeezed zucchini, chopped onion, minced garlic, and fresh herbs. Add ½ cup breadcrumbs, 2 lightly beaten eggs (or flax eggs for vegan), ½ cup shredded sharp cheddar cheese or nutritional yeast if vegan, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly until the mixture holds together well. Adjust the texture by adding more breadcrumbs if too wet or slightly more egg or broth if too dry.
- Form Bites: Scoop about 1 ½ to 2 tablespoons of the mixture and roll it firmly into a small ball. Flatten each ball gently into a disc or patty about ½ to ¾ inch thick, ensuring they are compact and hold their shape.
- Option 1: Bake for a Lighter Bite: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. Arrange the formed bites on the sheet, leaving space between each. Lightly brush the tops with olive oil. Bake for 20-25 minutes, flipping carefully halfway through (10-12 minutes) until golden brown and firm.
- Option 2: Pan-Fry for a Crispier Exterior: Heat 1-2 tablespoons olive oil in a large non-stick skillet over medium heat. Once shimmering, place the formed bites in the skillet without overcrowding, cooking in batches if needed. Fry for 4-6 minutes per side until deeply golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Serve and Store: Serve the warm quinoa veggie bites with optional dipping sauces like Greek yogurt dip, sriracha mayo, or marinara sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes or warm gently in a skillet to retain crispness. Avoid microwaving to maintain texture.
Notes
- To make vegan, replace eggs with flax eggs and cheddar cheese with nutritional yeast; use vegan-friendly breadcrumbs.
- Squeeze out excess liquid from zucchini thoroughly to avoid soggy bites.
- For gluten-free version, use gluten-free breadcrumbs or almond flour.
- Adjust seasoning to preference, especially salt and herbs.
- Don’t overcrowd the pan while frying to ensure even cooking and crispiness.
- If mixture is too wet, add more breadcrumbs; if too dry, add a small amount of broth or egg.
- Serve fresh for best texture; leftovers can be reheated to regain crispiness.