You can easily enjoy Quinoa Bites with Carrot and Cilantro as an appetizer, but I love them as an easy snack. They’re perfect late in the morning before lunch, or halfway through the afternoon as you make your way to dinner. They’re filling, healthy, and flavorful. If you’re keen on quinoa, give my recipe for Chickpea-Quinoa Burgers with Sun Dried Tomatoes a try. I love these for a light meal.
When my 2-year-old niece was visiting recently, I asked her what she wanted to eat for breakfast. I expected a response like, toast or milk or banana, but never did I imagine she’d ask for quinoa. So, I gave the girl what she wanted: quinoa with milk and berries.
I also made quinoa muffins that the little cutie loved. I wish she had still been in town to enjoy the Quinoa Bites with Carrot and Cilantro, because I think she would have liked them, too (and I just wish she was still in town because she’s adorable). These bites are soft yet slightly crispy, with lots of texture and flavor.
I might have changed the ingredient list slightly for a toddler – leaving out the cayenne pepper and cilantro (but maybe not) – and that’s something that makes this recipe so great. It’s flexible enough to personalize with your favorite ingredients.
Quinoa Bites with Carrot and Cilantro are a savory snack that is tasty on its own, but you might also try them with a dip. I made a lemon-pepper yogurt dip to serve with these. I combined plain Greek yogurt with lemon-pepper seasoning and lemon zest – super simple.
These treats are perfect for little hands and bigger ones, too. They’re a snack that will definitely satisfy your hunger.
Quinoa Bites with Carrot and Cilantro
Makes 2 dozen bites
- 2 cups cooked tri-color quinoa at room temperature or cold
- 2 eggs, beaten
- 1/3 cup finely chopped carrot
- 1/4 cup finely diced onion
- 1/4 cup chopped walnuts
- 2 garlic cloves, minced
- 2 tablespoons fresh cilantro leaves, torn in small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 350 degrees F. Lightly spray 2 mini muffin tins with nonstick cooking spray and set aside.
- Add the cooked quinoa to a large bowl. Add the remaining ingredients to the quinoa and mix thoroughly to combine.
- Place the mixing bowl next to the muffin tins. Use a tablespoon to scoop out the mixture and shape into about 2-inch rounds. Place the rounds in the wells of the muffin tins.
- Bake for 20-25 minutes or until the quinoa bites begin to turn golden. Remove from the oven. Allow the bites to cool slightly in the tins, then transfer to a wire rack to cool completely before serving.
- Serve the bites on their own, or with a dipping sauce.