These Cheesy Quinoa Bites are filled with peppers, jalapenos, garlic, cheese and quinoa for the perfect handheld bite. These quinoa bites make great appetizers or snacks!

I have to confession.

I honestly ate all of these quinoa bites by myself. Okay with the exception of like 4 okay 5 tops. That’s 19 quinoa bites. My stomach can hold NINETEEN QUINOA BITES.

Like anything mini, I’m totally obsessed. Well that’s my excuse anyways. Besides being mini, they also have quinoa in them so that means they’re healthy and nutritious. Right? So I figure you can never have TOO much of healthy and nutritious… so I ate them like one eats popcorn. I just threw them up into the air and caught them, no handed. Ohmygosh I’m totally kidding… orrrr am I?

Cheesy Quinoa Bites 2

Besides the quinoa, cheddar and jalapeno, cumin also plays a role in these yummy bites. Cumin rounds the whole thing out so that all of your senses get a little smoky-sweet-spicy-cheesy. Cheesy is so one of my senses… yours too right?

rinse quinoa

Make the Quinoa:

Start by rinsing a half cup of quinoa until the water runs clear. That will rinse off a bitter coating on the outside.

Throw that in a medium sized sauce pan, cover and bring to a boil. Reduce the temperature to a simmer and cook for 15-20 minutes.

quinoa in a bowl to cool

Once the quinoa has cooked, transfer it to a large bowl and set it off to the side.


Prep the Veggies:

Finely dice up 1/2 of a medium-sized red bell pepper, 1/2 of a large jalapeno {seeded and ribs removed for less heat if desired}, slice up 2 green onions, mince up 2 cloves of garlic and finely chop up a quarter cup of fresh cilantro.


In a small skillet pour in a tablespoon of extra light olive oil and sauté the peppers until just tender.

add minced garlic

Then throw in the minced garlic and cook for a minute or two.

after 1 minute remove to cool

Transfer the pepper-garlic mixture to a dish to cool.

peppers, onions, cilantro, cheddar, eggs, quinoa

Make the Quinoa Bites:

To the quinoa; add two eggs, 3/4 cup of the grated white cheddar, cilantro, green onions and the pepper-garlic mixture.


Give it a quick stir to combine all the ingredients and mix up the eggs.

flour, salt and pepper...

Add in the flour, salt and pepper…


…and add in the 1/2 teaspoon of cumin.

stir again

Stir once more to combine and grab a mini muffin pan.

spoon in greased mini muffin pan

I lightly sprayed my muffin tin with my Misto that has olive oil in it. But you can use butter or any baking spray you prefer. Fill each of the muffin cups with a heaping tablespoon of the quinoa mixture.


I know what you’re thinking… these are missing something…

top with cheese and bake

CHEESE! Top with the remaining quarter cup of grated cheddar {or more if you’re a glutton like me in the cheese department} and then bake the quinoa bites in a preheated 350 degree oven for 15-20 minutes.

Cheesy Quinoa Bites

They’re so good they don’t need a dip, a sauce or anything fancy.

These are perfect finger food for any party. It doesn’t even matter that they’re vegetarian… no one will even notice.

In fact make a double batch… they’ll go fast!

Enjoy! And if you give this Quinoa Bites recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cheesy Quinoa Bites00

Print Recipe Pin Recipe
No ratings yet
Leave a Review »
Yield: 24 bites

Cheesy Quinoa Bites

Fun and healthy finger food filled with quinoa, jalapeños and cheddar cheese!


  • 1/2 cups red quinoa, uncooked
  • 1 cup water
  • 1 tablespoon extra light olive oil
  • 1/2 medium red bell pepper, seeded and diced small
  • 1/2 large jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 2 green onions, minced (light green and dark green parts)
  • 1/4 cup cilantro
  • 2 whole eggs
  • 1 cup sharp cheddar, divided
  • 2 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Rinse quinoa in a fine mesh strainer until water runs clear, drain and transfer to a small pot. Add water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Place into a bowl to cool.
  • Preheat oven to 350°.
  • In a small sauté pan over medium heat, add a tablespoon of extra light olive oil. Once hot add in the diced red bell pepper and mince jalapeno. Cook for 5-8 minutes, stirring occasionally until softened. Add in the minced fresh garlic and cook for 1 minute or until fragrant. Remove from the heat and transfer sautéed peppers/garlic to a plate to cool down.
  • In a large bowl combined the cooled quinoa, green onions, cilantro, {cooled} peppers and garlic, two eggs and 3/4 cup grated cheddar cheese. Stir to combine.
  • Next add in the 2 tablespoons of flour, salt, pepper and cumin. Stir until combined.
  • Lightly grease a mini muffin pan with baking spray. Spoon heaping tablespoons of the quinoa mixture into each muffin spot. Top with remaining cheddar and pop into a preheated 350 degree oven for 15-20 minutes.
  • Remove and let cool before removing and serving.
Serving: 1g, Calories: 46kcal, Carbohydrates: 3g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 84mg, Potassium: 42mg, Fiber: 1g, Sugar: 1g, Vitamin A: 170IU, Vitamin C: 4mg, Calcium: 40mg, Iron: 1mg