Name: Quinoa Veggie Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Description

Wholesome and flavorful quinoa veggie bites that are perfect for snacks, lunchboxes, or light dinners. These versatile bites can be baked or pan-fried and are customizable for various dietary needs.

Ingredients

Scale

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)

Instructions

Prepare quinoa by rinsing it under cold water, then cooking it in vegetable broth or water until fluffy. Allow it to cool.
Grate carrots and zucchini, and squeeze excess moisture from zucchini. Finely chop onions and garlic.
In a large bowl, combine cooled quinoa, grated carrots, zucchini, onions, garlic, parsley/cilantro, breadcrumbs, eggs, cheese (if using), oregano, salt, and pepper. Mix until well combined.
Form the mixture into small rounds, flattening slightly.
Option 1: Bake at 375°F (190°C) on a parchment-lined baking sheet, brushing with olive oil. Bake for 20-25 minutes, flipping halfway through.
Option 2: Pan-fry in olive oil over medium heat until golden brown, about 4-6 minutes per side.
Serve warm with dipping sauces. Store leftovers in an airtight container.

Notes

You can make these bites vegan by using flax eggs and omitting cheese. To keep bites from falling apart, ensure quinoa is cooled and zucchini is well-squeezed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Snack
Method: Baking, Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: quinoa, veggie bites, vegetarian snacks, healthy recipes, meal prep