Description
These Quinoa Vegetable and Cheesy Baby Bites are a wholesome and delicious snack or appetizer, combining fluffy quinoa, fresh vegetables, and gooey mozzarella cheese. Perfectly seasoned with thyme and garlic, these bites are baked to golden perfection for a healthy treat that the whole family will enjoy.
Ingredients
Scale
Quinoa Base
- 130 g quinoa (3/4 cup)
- 400 ml water
Vegetables & Seasoning
- 1 tbsp olive oil
- 1/2 medium red onion, finely diced
- 1 clove garlic, crushed
- 1 large handful frozen peas
- 1 large handful fresh spinach leaves, finely chopped
- 4-6 sprigs fresh thyme leaves
Binder & Cheese
- 1 egg
- 1/2 cup grated mozzarella cheese
Instructions
- Preheat Oven: Set your oven to 180ºC (350ºF) to prepare for baking the baby bites.
- Cook Quinoa: Rinse the quinoa well under running water using a sieve. Bring 400 ml of water to a boil in a pot, add the quinoa, then cover and simmer for 10 minutes until all liquid is absorbed and quinoa is light and fluffy. Drain any excess water.
- Sauté Vegetables: Heat olive oil in a pan over medium heat. Add diced red onion and crushed garlic, frying until fragrant. Add frozen peas and cook until they begin to soften, then mash the peas to break them up. Stir in chopped spinach leaves and fresh thyme, then remove from heat.
- Combine Mixture: In a bowl, whisk the egg. Then add the cooked quinoa, sautéed vegetables, and grated mozzarella. Mix everything thoroughly to combine well.
- Shape Bites: Using a tablespoon, scoop and form the mixture into small bite-sized balls. Place them evenly spaced on a baking tray lined with parchment paper.
- Bake: Place the tray in the preheated oven and bake for 20 minutes until the baby bites are golden brown.
- Cool & Serve: Allow the bites to cool fully before serving to let them firm up and enhance the flavors.
Notes
- Rinsing quinoa removes the natural saponin coating, which can be bitter.
- You can substitute mozzarella with any mild melting cheese if desired.
- For a vegan version, replace the egg with a flax egg or another plant-based binder and use vegan cheese.
- These bites can be served as finger food, snacks, or a light lunch paired with a salad.
- Store leftovers in an airtight container in the fridge for up to 3 days.
