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Overhead shot of several broccoli cheddar quinoa bites arranged on a white background next to some broccoli.
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Broccoli Cheddar Quinoa Bites

Cheesy, protein-packed bites made with quinoa, broccoli, and two cheeses—perfect for quick breakfasts, snacks, or lunch boxes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 12 Muffins
Author: Rena

Ingredients

  • Cooking oil spray
  • 1 ½ cups vegetable broth
  • 1 cup quinoa uncooked
  • 1 small head of broccoli finely chopped
  • 1 cup shredded cheese cheddar works
  • ½ cup crumbled feta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Kosher salt and ground pepper to taste
  • 2 large eggs

Instructions

  • Preheat your oven to 350°F and generously spray a muffin tin with Cooking oil spray. In a saucepan, combine the 1 ½ cups vegetable broth and 1 cup quinoa, then simmer for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Let it cool for 10-15 minutes, fluff with a fork, and transfer to a medium bowl.
    Cooked quinoa in a white pot being fluffed with a fork.
  • Finely chop the 1 small head of broccoli into small, even pieces and add it to the quinoa.
    Finely chopped fresh broccoli on a cutting board with a knife nearby.
  • Add the 1 cup shredded cheese, ½ cup crumbled feta cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, Kosher salt and ground pepper, and 2 large eggs to the bowl. Stir until everything is well combined. If the mixture seems dry, mix in an extra egg.
    Mixing bowl filled with shredded cheddar cheese, eggs, chopped broccoli, and seasonings before combining.
  • Spoon the mixture evenly into the prepared muffin tin, gently pressing it down. Bake for 18-20 minutes, until set and lightly golden. Let them cool in the tin for a few minutes before removing.
    Freshly baked broccoli cheddar quinoa bites cooling on parchment paper, sprinkled with cheese.

Notes

  • Chop broccoli small so it cooks through and blends into each bite.
  • Let quinoa cool before mixing to avoid scrambling the eggs.
  • Use silicone muffin liners or grease well for easy release.
  • Add bacon or ham for extra protein.
Storage
  • Store in fridge up to 4 days or freeze up to 3 months.
  • Reheat in oven for crisp edges or microwave for quick meals.

Nutrition

Serving: 1muffin | Calories: 117kcal | Carbohydrates: 14g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 300mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 45mg | Calcium: 109mg | Iron: 1mg