Broccoli and Cheese Quinoa Power Bites are loaded with vegetables and healthy protein. Perfect for lunch and my daughter has loved them since she was 3. With this easy recipe you will be making them again and again.
Finding something healthy that my 6 year old will eat becomes increasingly difficult each week. I have found that cute, bite sized food is perfect for her. But, every day is different. She loves broccoli, kidney beans and rice. So, I am trying to venture out and create variations of her favorites that we will both love.
How To Make Quinoa Bites
I love love love these Broccoli and Cheese Quinoa Bites. They are loaded with vegetables and healthy protein and are absolutely delicious. What’s even better is that they freeze fabulously. I make a batch of these and freeze them. Then I can defrost them on the day I wish to serve them or pop them in the oven or microwave frozen. Try these Southwestern style bites too!
So, what did Munchkin think of these??? She was sneaking them off the plate and running into the other room to eat them. A chorus of “mmmm’s” trailing behind her. I think that’s 2 thumbs up from her. I joined her in the perfectly popable lunch and devoured at least 6 of them in one sitting.
Zucchini, broccoli, white beans, egg whites and quinoa are the stars of these little power house bites. With added cheese for the perfect little toddler lunch or even a fabulous bite sized appetizer for your next girls brunch these are in my permanent toddler lunch rotation and I am sure they will be in yours too!
With love from our simple kitchen to yours.
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Broccoli and Cheese Quinoa Power Bites
- 2 cups cooked quinoa
- 8 egg whites
- 1 zucchini, shredded (about 1 cup)
- 15.25 ounce can white beans (drained and rinsed)
- 2 cups finely chopped broccoli, frozen (defrosted)
- 2 cups shredded mild cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- cooking spray
- Preheat oven to 350°F. Prepare mini muffin pan with cooking spray.
- In a large mixing bowl combine ingredients and mix to combine. Using a 1 tablespoon scoop, add 1 heaping scoop of mixture into each baking cup.
- Bake approximately 20 minutes until edges are golden brown.
- Let cool for 5 minutes. Remove from pan and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published 7/10/13
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