Baked Herb Veggie Quinoa Bites

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Cheese, spinach,fresh herbs and fluffy quinoa baked into crisp little bites - Delicious alone, or to accompany a meal!


  • 1/3 cup celery, diced
  • 2 Tbsp. scallion, chopped
  • 1 cup Hodgson Mill White Quinoa, dry (or any color Hodgson Mill Quinoa)
  • 2 cups water
  • 1/2 cup egg whites
  • 1/2 cup fresh spinach, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 2/3 cup shredded cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp. Hodgson Mill Gluten Free All Purpose Baking Flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper, white or black
  • 1/4 tsp. garlic powder
  • 1/8 tsp. ground nutmeg
  • 1/2 tsp. lemon juice


 In a skillet, saute celery and scallion in 1 tsp. olive oil until soft. In a large pot, combine dry quinoa with 2 cups water and bring to a boil.  Cover and simmer 12-15 minutes or until all water is absorbed.  Set aside.  Preheat oven to 350° F.  Spray a mini muffin tin with nonstick cooking spray.  Mix all ingredients into cooked quinoa and stir well to combine.  Spoon mixture into 24 mini muffin cups (about 1-1/2 tsp. per cup) Press down mixture into cup.  Bake about 20 minutes until lightly brown on top.  Let cool five minutes then remove from muffin tin. Serve warm.  Keep refrigerated  for up to 3 days or freeze and reheat for later.

 Note: If Gluten Free is not a requirement, you may substitute All-Purpose White Flour or Whole Wheat Graham Flour for Hodgson Mill Gluten Free All Purpose Baking Flour.

24 bites (mini-muffin size) Print this Recipe

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