Description
These Quinoa Veggie Bites are a delightful and nutritious snack combining fluffy quinoa with fresh grated vegetables, herbs, and cheese or vegan alternatives. They can be baked for a healthier option or pan-fried for an extra crispy exterior, perfect as a snack or appetizer full of flavor and texture.
Ingredients
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
Binders and Flavorings
- 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 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)
For Cooking (Optional)
- 1–2 tablespoons olive oil (for pan-frying, optional if baking)
Instructions
- Prepare the Quinoa: Rinse ½ cup uncooked quinoa and cook it with 1 cup water or broth by bringing to a boil, then simmering covered for 15 minutes until liquid is absorbed. Fluff with a fork and allow to cool completely to avoid soggy mixture.
- Prep the Vegetables: Finely grate carrots and zucchini. Squeeze the zucchini in a clean towel to remove excess moisture. Finely chop onion and mince garlic to prepare for mixing.
- Combine Wet and Dry Ingredients: In a large bowl, mix together cooled quinoa, grated carrots, squeezed zucchini, onion, and garlic thoroughly.
- Add Binders and Seasonings: Add shredded cheese or nutritional yeast, breadcrumbs, chopped parsley or cilantro, beaten eggs or flax eggs, dried oregano, salt, and pepper to the bowl.
- Mix Thoroughly: Use your hands or a spoon to combine all ingredients evenly, ensuring the mixture holds together when pressed. Avoid overmixing to keep bites tender.
- Chill the Mixture (Optional): Cover and refrigerate the mixture for at least 30 minutes to help firm up and blend flavors, making shaping easier.
- Shape the Bites: Using a small cookie scoop or your hands, form the mixture into small patties or balls, aiming for 20-24 uniform bites for even cooking.
- Cook the Bites – Choose Your Method: For baking, preheat oven to 400°F (200°C), arrange bites on parchment-lined baking sheet without touching, and bake for 20-25 minutes, flipping halfway through until golden and crispy. For pan-frying, heat 1-2 tbsp olive oil in a skillet over medium heat, cook bites in batches for 3-5 minutes per side until golden brown, then drain on paper towels.
- Serve Warm: Enjoy your Quinoa Veggie Bites immediately with your favorite dipping sauce or as a delightful snack on their own.
Notes
- Squeezing excess moisture from zucchini is crucial to prevent soggy bites.
- Chilling the mixture before cooking helps with firmer bites and better flavor melding but can be skipped if in a hurry.
- Using gluten-free breadcrumbs or almond flour makes this recipe adaptable for gluten-sensitive diets.
- Flax eggs are an excellent vegan substitute for binding instead of chicken eggs.
- Pan-frying creates a crispier exterior but adds some oil; baking is healthier with still great texture.
- Ensure quinoa is completely cooled before mixing to avoid a mushy consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
