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Quinoa Veggie Bites Recipe

Quinoa Veggie Bites Recipe
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★★★★★

5 from 5 reviews

Quinoa Veggie Bites are wholesome, delicious, and easy-to-make snacks that combine protein-rich quinoa with fresh vegetables and herbs. Perfectly crisp on the outside and tender inside, these bites are great as a healthy appetizer or snack. They are adaptable to various dietary needs including vegan and gluten-free options, making them a versatile addition to any meal plan.

Ingredients

Scale

Main Ingredients

  • 1 cup cooked quinoa (approx. ½ cup uncooked), cooled
  • 1 cup finely grated carrots (about 1 large carrot)
  • 1 cup finely grated zucchini, excess moisture squeezed out (about 1 medium zucchini)
  • ½ cup finely chopped yellow onion (about ½ small onion)
  • 2 cloves garlic, minced

Binding and Flavoring

  • 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

  • 1–2 tablespoons olive oil (for pan-frying, optional if baking)

Instructions

  1. Prepare the Quinoa: Cook ½ cup uncooked quinoa by rinsing it and combining with 1 cup of water or broth. Bring to a boil, cover and simmer for about 15 minutes until water is absorbed. Fluff with a fork and cool completely to prevent stickiness in the mixture.
  2. Prep the Vegetables: Finely grate carrots and zucchini. Squeeze out excess water from the zucchini using a towel or paper towels to avoid soggy bites. Finely chop the onion and mince the garlic.
  3. Combine Wet and Dry Ingredients: In a large bowl, mix the cooled quinoa, grated carrots, squeezed zucchini, chopped onion, and minced garlic thoroughly.
  4. Add Binders and Seasonings: Add shredded cheese or nutritional yeast, breadcrumbs or almond flour, chopped parsley or cilantro, beaten eggs or flax eggs, dried oregano, salt, and black pepper to the vegetable-quinoa mixture.
  5. Mix Thoroughly: Use your hands or a spoon to combine all ingredients well until the mixture holds together when pressed, being careful not to overmix to avoid tough bites.
  6. Chill the Mixture (Optional but Recommended): Cover and refrigerate for at least 30 minutes to help flavors meld and make shaping easier.
  7. Shape the Bites: Using a small cookie scoop or your hands, form 20-24 small patties or balls of even size for consistent cooking.
  8. Cook the Bites – Choose Your Method: For baking, preheat oven to 400°F (200°C), line a baking sheet with parchment paper, and bake for 20-25 minutes, flipping halfway until golden and crispy. For pan-frying, heat olive oil in a skillet over medium heat, cook bites in batches for 3-5 minutes per side until golden and crisp, then drain on paper towels.
  9. Serve Warm: Enjoy immediately with your favorite dipping sauce or as a nutritious snack or appetizer.

Notes

  • Make sure to squeeze out excess moisture from zucchini to keep bites firm and prevent sogginess.
  • Chilling the mixture helps the bites hold their shape better during cooking.
  • Use gluten-free breadcrumbs or almond flour for gluten-free or grain-free versions.
  • Substitute cheese with nutritional yeast for a vegan-friendly option.
  • Flax eggs are a good egg replacement for vegan diets.
  • Baking is a healthier cooking method, while pan-frying yields a crisper crust.
  • Store leftovers in the refrigerator in an airtight container for up to 3 days.
  • Reheat gently in a skillet or oven to maintain crispiness.

Nutrition

Keywords: Quinoa, Vegetarian Snack, Healthy Bites, Gluten-Free Option, Vegan Option, Appetizer, Quick Snack

Find it online: https://cookcrisis.com/quinoa-veggie-bites-recipe/