These Cheesy Quinoa Bites are packed with bell pepper, jalapeño, garlic, cheddar and quinoa—perfect little handheld snacks or party appetizers.
A little confession
I may have eaten most of these myself. OK, I left about five. They’re small, irresistible, and yes—because they have quinoa they feel like a slightly healthier treat. Bite-sized makes everything more fun, and these are no exception.
Along with quinoa, cheddar and jalapeño, ground cumin adds a warm, smoky note that balances the cheese and peppers. The result is a savory, slightly spicy bite with a satisfying texture.
Make the quinoa
Rinse 1/2 cup red quinoa in a fine mesh strainer until the water runs clear to remove the natural bitter coating. Transfer the rinsed quinoa to a small saucepan, add 1 cup water, cover and bring to a boil. Reduce the heat to a simmer and cook for 15–20 minutes until the water is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork and transfer to a bowl to cool.
Prep the vegetables
Finely dice 1/2 of a medium red bell pepper and 1/2 of a large jalapeño (remove seeds and ribs for less heat). Slice 2 green onions, mince 2 garlic cloves and chop 1/4 cup fresh cilantro.
In a small skillet, heat 1 tablespoon extra light olive oil over medium. Sauté the diced pepper and jalapeño until just tender, about 5–8 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let the mixture cool.
Assemble the quinoa bites
In a large bowl combine the cooled quinoa with the cooled pepper-garlic mixture, 2 whole eggs, 3/4 cup grated sharp cheddar, the green onions and the cilantro. Stir to combine and break up the eggs evenly through the mixture.
Add 2 tablespoons unbleached all-purpose flour, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon coarse ground black pepper. Mix until everything is evenly incorporated.
Lightly grease a mini muffin pan with cooking spray or brush with oil or butter. Fill each cup with a heaping tablespoon of the quinoa mixture, pressing slightly to pack. Top each bite with the remaining 1/4 cup grated cheddar (use more if you love extra cheese), then bake in a preheated 350°F oven for 15–20 minutes, until set and lightly golden on top.
Remove from the oven and let cool slightly before removing from the pan. These bites are flavorful enough on their own—no dip required—but they also pair nicely with a simple yogurt-based dip or salsa if you prefer.
They make ideal finger food for gatherings and are quick to double if you’re feeding a crowd. Even non-vegetarians will reach for seconds.
Enjoy!
Cheesy Quinoa Bites
Ingredients
- 1/2 cup red quinoa, uncooked
- 1 cup water
- 1 tablespoon extra light olive oil
- 1/2 medium red bell pepper, seeded and diced
- 1/2 large jalapeño, seeded and minced
- 2 cloves garlic, minced
- 2 green onions, minced (light and dark green parts)
- 1/4 cup cilantro, chopped
- 2 whole eggs
- 1 cup sharp cheddar, divided
- 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Equipment
- Mini muffin pan (24-cup)
Instructions
- Rinse quinoa until water runs clear. Combine with water in a small pot, bring to a boil, then reduce heat and simmer covered 15–20 minutes. Let rest 5 minutes, fluff and cool.
- Preheat oven to 350°F.
- In a small sauté pan, heat oil over medium. Cook diced bell pepper and jalapeño 5–8 minutes until softened. Add garlic and cook 1 minute. Remove from heat and cool.
- In a large bowl combine cooled quinoa, green onions, cilantro, the cooled pepper-garlic mixture, eggs and 3/4 cup grated cheddar. Stir to combine.
- Add flour, cumin, salt and pepper. Stir until evenly mixed.
- Grease a mini muffin pan. Spoon heaping tablespoons of the mixture into each cup and top with the remaining cheddar. Bake 15–20 minutes until set and lightly golden.
- Let cool slightly before removing from the pan and serving.