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4.5 from 10 votes
Crispy Quinoa Bites
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Gluten-Free and Vegetarian
Course: Breakfast
Cuisine: American
Keyword: breakfast, quinoa
Servings: 24
Calories: 93 kcal
Author: Amie Valpone
Quinoa Bites
  • 1/2 cup uncooked quinoa
  • 1/2 cup uncooked black rice
  • 2 large eggs
  • 1 cup Vidalia onions finely chopped
  • 1 cup dairy-free vegan shredded mozzarella cheese
  • 3 garlic cloves minced
  • 1/2 cup fresh basil finely chopped
  • 1/3 cup grape tomatoes diced
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 tsp. chili powder
  • 2 chives finely chopped, for garnish
  • 2 cups homemade tomato sauce for serving
Sun Dried-Tomato Sauce
  • 2 yellow bell peppers diced and seeded
  • 1 cup chicken or vegetable broth plus more if needed for a thinner sauce
  • 1/2 cup sun-dried tomatoes
  • 1 large heirloom tomato diced
  • 1 shallot diced
  • 1 Tbsp. finely chopped fresh basil
  • 1 Tbsp. finely chopped fresh parsley
  • 1 Medjool date pitted and finely diced
  • 1 large garlic clove
  • 1 Tbsp. extra-virgin olive oil
  • Large pinch chili powder
  • pinch cayenne pepper
  • pinch ground paprika
  • Sea salt and freshly ground black pepper to taste
  1. For the Quinoa Bites:
  2. Cook quinoa and rice according to package directions. Prepare muffin pan with nonstick baking spray.
  3. Preheat oven to 350 degrees F.
  4. In a large bowl, combine cooked quinoa and rice with remaining ingredients, except chives and pasta sauce; mix well to combine.
  5. Transfer quinoa and rice mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
  6. Bake for 20 minutes or until golden brown. Meanwhile, make the tomato sauce (below). Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove rice and quinoa snacks from the muffin cups.
  7. Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of tomato sauce for dipping.
  8. For the Sun-Dried Tomato Sauce:
  9. In a large pot over medium heat, combine all sauce ingredients and cook until all veggies are very tender, about 20 minutes. Transfer to a food processor and puree until smooth. Return to the pot, heat until warm throughout and serve with the warm quinoa bites.
Nutrition Facts
Crispy Quinoa Bites
Amount Per Serving
Calories 93 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 93mg4%
Potassium 188mg5%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 295IU6%
Vitamin C 22.4mg27%
Calcium 26mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.