Cheesy Veggie Quinoa Bites

February 26, 2015 by Jenny Melrose

Last Updated on

You know you’re making a lunch or snack packed with veggies, whole grains, and protein, but it’s the bite-sized little tots and all that cheese that’ll have the kids begging for more of these Cheesy Veggie Quinoa Bites.

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Cheesy Veggie Quinoa Bites

Are you looking for the perfect snack idea for picky eaters? These Cheesy Veggie Quinoa Bites are an easy snack idea.

Hi everyone! I’m so excited to be back this year with my friend Jenny and sharing some of my healthy snack ideas with all of you here at The NY Melrose Family. Can I tell you, one of the things that I find funny, and yet, if you think about it, totally obvious, is that some of the most popular recipes on my site are the ones that I randomly throw together. I’ll post a picture, and everyone will be like, “Give me that recipe!”, “When are you posting that?” And inevitably I won’t have measured anything or taken a decent photo. But as any busy mom knows, those are the recipes we want – quick, easy, healthy, and all you need is a few ingredients you have in your fridge or pantry.

That’s what happened here. My human garbage disposals (aka two little boys) were hanging on my legs with wails of “I”m huuuuunnngggrrry!”, which is a common occurrence around these parts, so I opened up the refrigerator to see what lurking around. I had some leftovers vegetables and a bowl of plain cooked quinoa. And cheese. Always cheese! I’ll be honest, quinoa is not their favorite. So far, I’ve only managed to get them to eat it by making breakfast/dessert parfaits or quinoa chicken salad (the Bacon Ranch and Mango Avocado versions were the most popular), but I was determined.

Can I just tell you, it was almost a mistake posting a picture on Instagram and Facebook! Everyone wanted the recipe right away. Luckily I had measured the ingredients and wrote down the baking time and temperature, but I had to actually stop the boys from scarfing them all down just so I could get a few photos!

Cheesy Veggie Quinoa Bites for Snack

Cheesy Veggie Quinoa Bites are a perfect way to use up whatever bits and pieces you have in your fridge. I had leftover broccoli, cauliflower and carrots, but anything will do – zucchini, butternut squash, peas. You could even add some chicken or ham, if you like, or mix up the type of cheese for an endless variety. And of course, they are so tasty and good for you that it’s totally worth making up some quinoa and vegetables just for the sole purpose of making these little tots!

Cheesy Veggie Quinoa Bites Recipe


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4.84 from 6 votes

Cheesy Veggie Quinoa Bites

Veggies, protein and while grains packed into fun, cheesy tots perfect for little fingers to grab and munch on!
Servings 24


  • 1 cup cooked and cooled quinoa
  • 1 cup shredded cheddar cheese
  • 1 cup chopped vegetables cooked
  • 1/2 tsp kosher salt
  • 1 egg


  • Preheat your oven to 350°F. Spray a mini muffin tin with cooking spray or oil.
  • Add all of the ingredients to a bowl and mix until thoroughly combined.
  • Divide the mixture evenly between the cups of the mini muffin tin, and press down to pack it in firmly.
  • Bake for 15-20 minutes, or until golden brown and crispy.

If you like this recipe, here are some other little tots and bites to try…

Baked Cauli-Tots


Zucchini Tater Tots

Tater Zucchini Tots Title 1

Broccoli, Potato & Cheese Egg Muffin Cups



Brianne Cupcakes Kale Chips Pic 600x600

Brianne is a Chemical-Engineer-turned-stay-at-home-mom, and is now the recipe developer, photographer, writer, and publisher behind the food blog Cupcakes & Kale Chips. When she is not chasing around two crazy-fun boys, she is in the kitchen whipping up everything from healthy, everyday snacks, sides, and meals to rich, indulgent treats, because it’s all about balance, you know, like ice cream & cauliflower, cookies & quinoa… Cupcakes & Kale Chips! Find her on:

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18 thoughts on “Cheesy Veggie Quinoa Bites

  1. sally says:

    How can u make the food not stick to the muffin pan? I already use spray oil, and it still sticks. I’m still trying to get eggymixture off of my pan from a week ago.

    1. Nena says:

      This might seem a bit much but maybe try using the muffin cup liners…

  2. Jill says:

    Thanks for sharing this yummy recipe- it’s a nice way to use quinoa. I doubled the recipe and baked it in 2 circular cake pans (didn’t have mini muffin pans), turned out great! If you’d like to see the blog post I wrote about it, here’s a link:
    Thanks again!

  3. Nicole says:

    These are now in regular rotation in our household – thank you, thank you!

  4. Carrie S says:

    Can these be made ahead, frozen and heated? If so… whats the directions? Thanks!

  5. Joanna says:

    How on earth did you get 24 servings?! Followed the recipe and only managed to fill 12 cups of my mini muffin tin. My 14 month old gobbled up 4 of these fresh from the oven! I think next time I’ll double the recipe to make a full pan and freeze some 🙂

  6. sites says:

    Excellent write-up. I absoutely appreciate this website.

  7. Molly says:

    Really wanted to try this but SO frustrating when there is not an easily printable recipe option. If I click the screen to reader view (less stuff on page easier printed) the actual recipe disappears. Since I had to find this via the other site it was just way too time consuming. Still – great site but that’s a deal breaker.

  8. Lianna says:

    Can these be frozen?

    1. Yes, you could freeze then in a freezer bag.

  9. Emma says:

    How long can I keep, and how please… Kiddy birthday party planning

    1. If you keep them in an air tight container in the refrigerator they should last at least 5 days. You can also freeze them and they’d last at least 2 weeks.

  10. Meaghan says:

    We just made these for lunch and they were delicious! A few recipe notes from our house: I used two eggs instead of just one because our batter looked thin and I was worried they might fall apart. It was perfect with two. We used a frozen broccoli, cauliflower, and carrot mix because I had that already and I chopped it up into very small pieces so the kids would have a harder time picking it out (ha!). They did stick to the cupcake liners quite a bit and it didn’t make enough to feed myself and my three young kids, so next time I think I may try an above suggestion and double the recipe and bake in a 9×9″ pan. The overall flavor was delicious, though! Looking forward to making this again!

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