Crispy Quinoa Bites


  • 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.

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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.

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