🧀 Cheesy Broccoli Quinoa Bites (Mini Muffin Style)
đź›’ Ingredients (5 core + optional seasoning)
Core (5 ingredients)
- 1 cup uncooked quinoa (yields ~3 cups cooked)
- 2 cups broccoli florets, finely chopped
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup breadcrumbs (or oat flour)
Optional (recommended for flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & black pepper to taste
👩‍🍳 Instructions
1. Cook the quinoa
- Rinse 1 cup quinoa under cold water.
- In a pot, combine with 2 cups water.
- Bring to a boil, then reduce heat, cover, and simmer 12–15 minutes.
- Let sit 5 minutes, then fluff with a fork.
- Cool slightly before using.
2. Prepare the broccoli
- Steam broccoli for 3–4 minutes until just tender (bright green).
- Finely chop into small pieces (almost crumb-like).
- Pat dry with paper towels—this is key to avoid soggy bites.
3. Preheat & prep pan
- Preheat oven to 375°F (190°C)
- Grease a mini muffin tin (or use silicone molds)
4. Mix everything
In a large bowl, combine:
- 3 cups cooked quinoa
- Chopped broccoli
- Cheese
- Eggs
- Breadcrumbs
- Optional seasonings
Mix thoroughly until evenly combined and slightly sticky.
5. Fill & press
- Scoop about 1–2 tablespoons into each mini muffin slot
- Press down firmly so they hold together
6. Bake
- Bake for 18–22 minutes
- Tops should be lightly golden and set
7. Cool & remove
- Let cool 5–10 minutes before removing
- Use a spoon or knife to gently lift them out
🔥 Optional: Extra crispy finish
- Broil for 2–3 minutes at the end for golden tops
🧊 Storage
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: oven (best texture) or air fryer
đź’ˇ Tips for best results
- Don’t skip drying the broccoli—moisture = crumbly bites
- Press firmly into the pan so they don’t fall apart
- Sharp cheddar gives the best flavor
🥦 Variations
- Swap cheddar for mozzarella or parmesan
- Add cooked chicken for extra protein
- Use flax eggs + vegan cheese for dairy-free