Description

These Quinoa Veggie Bites are a wholesome, flavorful snack or appetizer made from cooked quinoa, fresh grated vegetables, cheese, and herbs. They are lightly seasoned, baked or pan-fried to golden perfection, offering a nutritious, protein-rich bite with a crispy exterior and tender inside. Perfect for a healthy snack, party appetizer, or a quick meal component, they can be customized to be vegan or gluten-free depending on ingredient choices.

Ingredients

Scale

Main Ingredients

1 cup cooked quinoa (approx. ½ cup uncooked)
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
½ cup shredded sharp cheddar cheese (optional, or use nutritional yeast for vegan)
½ cup breadcrumbs (use gluten-free if needed, or almond flour for a grain-free option)
¼ cup chopped fresh parsley or cilantro
2 large eggs, lightly beaten (or 2 flax eggs for vegan: 2 tbsp ground flaxseed + 6 tbsp water, let sit for 5–10 mins)
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1–2 tablespoons olive oil (for pan-frying, optional if baking)

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Instructions

Prepare Quinoa: Thoroughly rinse 1 cup of uncooked quinoa under cold running water for 30 seconds to 1 minute. 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, keep covered, and let stand for 5-10 minutes. Fluff with a fork and spread onto a plate or baking sheet to cool completely.
Prep Vegetables: Finely grate 1 cup of carrots and 1 cup of zucchini. For the zucchini, place 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 garlic. Finely chop ¼ cup fresh parsley or cilantro.
Assemble Mixture: In a large mixing bowl, combine the cooled, fluffed quinoa with the grated carrots, squeezed zucchini, chopped yellow onion, minced garlic, and chopped fresh parsley/cilantro. Add ½ cup breadcrumbs, 2 lightly beaten large eggs (or flax eggs), ½ cup shredded sharp cheddar cheese (if using), 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix all ingredients thoroughly, by hand or with a sturdy spatula, until well combined and the mixture holds its shape when pressed. Adjust consistency with more breadcrumbs if too wet, or a bit more egg or broth if too dry.
Form Bites: Take about 1 ½ to 2 tablespoons of the mixture and firmly roll it into a small, round ball. Gently flatten it slightly into a disc or patty shape, about ½ to ¾ inch thick. Ensure they are compact.
Option 1: Bake for a Lighter Bite: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush with olive oil. Place formed bites on the sheet, leaving space between them. Lightly brush the tops with olive oil. Bake for 20-25 minutes, carefully flipping halfway through (around 10-12 minutes), until golden brown and firm to the touch.
Option 2: Pan-Fry for a Crispier Exterior: Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering. Carefully place formed bites into the hot skillet, without overcrowding, cooking in batches if necessary. Cook for 4-6 minutes per side, or until deeply golden brown and cooked through. Transfer cooked bites to a plate lined with paper towels to drain any excess oil.
Serve and Store: Serve the Quinoa Veggie Bites warm, ideally with a complementary dipping sauce such as a Greek yogurt dip, sriracha mayo, or marinara. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, warm in a preheated oven at 350°F (175°C) for 8-10 minutes, or gently warm in a skillet until heated through and crispy. Avoid microwaving to preserve crispness.

Notes

For a vegan version, replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5-10 minutes).
You can use gluten-free breadcrumbs or almond flour for grain-free options.
Squeeze excess moisture out of zucchini well to avoid soggy bites.
Baking creates a lighter, less oily bite, while pan-frying yields a crispier exterior.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the oven or skillet to maintain crispness; avoid microwaving.