Crispy Quinoa Bites

Crispy Quinoa Bites
Amie Valpone


  • 1/2 Cup  quinoa
  • 1/2 Cup  black rice
  •   Cooking spray, for the muffin pan
  • large eggs
  • 1 Cup  finely chopped Vidalia onions
  • 1 Cup  dairy-free shredded mozzarella cheese
  • cloves garlic, minced
  • 1/2 Cup  fresh basil, chopped finely
  • 1/3 Cup  grape tomatoes, diced
  • 1/2 Teaspoon  sea salt
  • 1/2 Teaspoon  freshly ground pepper
  • 1 Teaspoon  chili powder
  • chives, chopped finely, for garnish
  • 2 Cups  homemade tomato sauce, for serving*

Ah, quinoa. How I love thee. I love your soft, fluffy texture. If you too love this darling quinoa seed, then I know you’ll love this recipe with tiny flecks of basil, onion, and chives. It’s the perfect touch that makes this recipe the best I’ve had in a long, long time.

I added dairy-free cheese to this recipe but you can use regular cheese if you prefer.

See all appetizer recipes.

Click here to see Gluten-Free Recipes That Actually Taste Good.


Preheat the oven to 350 degrees.

Cook the quinoa and rice according to package directions. Coat a muffin pan with cooking spray.

In a large bowl, combine the cooked quinoa and rice with the remaining ingredients, except the chives and pasta sauce, and mix well to combine. Transfer the quinoa and rice mixture to the muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.

Bake until golden brown, for 20 minutes. Remove from the oven and set aside to cool for 15 minutes. Using a teaspoon, gently remove the rice and quinoa snacks from the muffin cups. Transfer to a serving platter, garnish with the chives, and serve with the tomato sauce on the side.


Calories per serving:

52 calories

Dietary restrictions:

Balanced, Low Sodium Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 46g 70%
  • Carbs 150g 50%
  • Saturated 22g 109%
  • Fiber 13g 52%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 14g
  • Polyunsaturated 7g
  • Protein 59g 119%
  • Cholesterol 472mg 157%
  • Sodium 2,203mg 92%
  • Calcium 882mg 88%
  • Magnesium 382mg 96%
  • Potassium 1,438mg 41%
  • Iron 10mg 53%
  • Zinc 9mg 62%
  • Phosphorus 1,391mg 199%
  • Vitamin A 506µg 56%
  • Vitamin C 22mg 36%
  • Thiamin (B1) 1mg 58%
  • Riboflavin (B2) 1mg 69%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 2mg 80%
  • Folic Acid (B9) 293µg 73%
  • Vitamin B12 2µg 28%
  • Vitamin D 3µg 1%
  • Vitamin E 5mg 25%
  • Vitamin K 112µg 140%
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