Broccoli Cheddar Quinoa Bites #WeekdaySupper

Broccoli Cheddar Quinoa Bites are bite-sized, protein-packed mini mac and cheese muffins made with quinoa, broccoli and cheddar cheese.  Easy to make, great for kids! {gluten free}

Broccoli Cheddar Quinoa Bites |

While my family is generally open to most new recipes I make, as with all things ‘new’ there can be a bit of hesitation.  Even though we have quinoa on a semi-regular basis, for whatever reason it is still perceived as “new.”  However when combined with a favorite flavor combination (broccoli and cheddar cheese) and made into a shape that is always popular (bite-size mini muffin), all hesitation seems to disappear.  Understandably so, these Broccoli Cheddar Quinoa Bites are addictive!  They are like little mac and cheese bites, only made healthier with quinoa and broccoli.

Broccoli Cheddar Quinoa Bites are quick and easy to make, making them ideal for a weeknight or any time really.  The quinoa can be made ahead of time (otherwise that usually takes about 15 minutes to make).  Then the mixture takes minutes to whip together and bakes for 15 to 20 minutes.  This recipe makes about 3 dozen bites and leftovers reheat perfectly as well.  Broccoli Cheddar Quinoa Bites are a fun and tasty dinner the whole family will enjoy!

Broccoli Cheddar Quinoa Bites |

Broccoli Cheddar Quinoa Bites
Yields: 30 to 36 bites
  • ¾ cup uncooked quinoa, rinsed
  • 1½ cups vegetable broth or water (for cooking quinoa)
  • 2 eggs, lightly beaten
  • 2 cups broccoli florets, finely diced
  • 1 cup yellow onion, finely diced
  • 1 garlic clove, finely minced
  • 1½ cups shredded cheddar cheese
  • ½ teaspoon paprika
  • Crushed red pepper (optional) to taste
  1. In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  2. In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
  3. Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
  4. Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

If you like these Broccoli Cheddar Quinoa Bites, you may also enjoy:

Jalapeno Popper Quinoa Bites

Jalapeno Popper Quinoa Bites - Alida's Kitchen #recipes #WeekdaySupper #ChooseDreams


Buffalo Chicken Quinoa Bites

Buffalo Chicken Quinoa Bites |

Sunday Supper Movement

Broccoli Cheddar Quinoa Bites are so quick and easy, I thought they would be perfect to share for Weekday Supper.  The idea behind Weekday Supper is that Sunday Supper starts as just one day a week…and soon becomes a way of life.  Each week day, one blogger from the group shares a recipe for quick and easy meals easily found in a grocery store.   Be sure to check out all of the delicious Weekday Supper inspiration  this week!

Monday – Gluten Free Crumbley – Gluten Free Chicken Alfredo
Tuesday – Hezzi-D’s Books and Cooks – Mu Shu Chicken Lettuce Wraps
Wednesday – Shockingly Delicious – Easy French Bread Pesto Caprese Pizza
Thursday – Alida’s Kitchen – Broccoli Cheddar Quinoa Bites
Friday – Curious Cuisiniere – Green Chili and Spinach Enchiladas

Broccoli Cheddar Quinoa Bites |


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  1. What tasty little bites!

  2. These look so cute and tempting.. great shots too!!

  3. I just love these Alida! Muffin-sized goodies get me every time!

  4. These are perfect for a busy weekday meal! LOVE!!

  5. Oh yeah…these are gonna be GOOD!

  6. I made broccoli cheddar bites but without the quinoa – love the added protein! Pinned and tweeted!

    • Alida, these were very good. I made them in a regular size muffin tin, so recipe made 12. I cooked at least 30 minutes. Thank you for sharing this recipe!

      • Thanks for stating how long you cooked them in the regular muffin tin size. I was wondering that very thing. I have no need to buy a mini muffin tin. Much appreciated. S>

    • Helene Robb says:

      I believe you’ll find quinoa has protein, and that’s why it’s been used. The mini-muffins are referred to as, “protein-packed”.

  7. I would like to try these, but 1/2 tsp paprika..hownhotnwouldmthst make it? I don’t like it to hot..more mild..

    • How hot would it make it?

      • I used 1/2 the amount of paprika & omitted the red pepper flakes. The bites were not spicy in any way.

    • Alida Fischbach says:

      Hi Janice, the paprika is definitely not essential to the recipe, so you can definitely reduce the amount or make it without. I don’t think it’s hot, but that’s such a personal preference.

  8. Is it possible to throw this in a 13×9 casserole dish instead of the muffin tin? I would think so. Thats how I would do it

    • Alida Fischbach says:

      You would probably have to adjust the baking time a bit, but I don’t see why that wouldn’t work!

  9. Is the broccoli cooked or uncooked? Thanks!

    • Alida Fischbach says:

      Hi Linsey, I do cook the broccoli in the microwave (put the florets in a microwave safe bowl, add 1 tablespoon water, cover and cook for 2 to 3 minutes). I think it will work either way, but I think my kids would prefer it be softened a bit 🙂 Thanks for asking!

  10. Michelle says:

    Is the broccoli supposed to be raw or a bit pre-cooked? Ot does it even matter? I just don’t want to have hard broccoli chunks in my quinoa bites. 🙂

    I’m so excited to make these!

    • Alida Fischbach says:

      Hi Michelle, I do cook the broccoli a little bit by just putting the florets in a microwave-safe bowl, add 1 tablespoon of water, cover and cook for 2 to 3 minutes. Thank you for asking! I’m going to update the recipe notes accordingly.

      • Michelle says:

        Thanks for answering. I made them last night without precooking and they worked out okay. Very tasty.

        The next time I will probably just do a quick saute of the onions and broccoli before mixing them in. I think a slightly more tender texture will make them even better!

        Thanks again!

  11. This sounds like such a wonderful recipe to make! I’m definitely going to try it…just thinking of a couple of ways to make it even lower calorie/fat…

    I’m going to used reduced fat cheddar cheese – I think the recipe will still taste fine.

    But regarding the eggs, do you think the recipe would still taste good if you used one real egg and then egg beaters for the other?


  12. Katherine says:

    Is there a way to make these if you don’t have a muffin tray? As a patty perhaps?

    • Alida Fischbach says:

      I haven’t tried it myself, but I don’t see why not. I would bake it on a cookie sheet lined with parchment paper to help prevent sticking. Let me know how it works for you!

  13. I made these and they were wonderful! I added some nutritional yeast to the whole thing buffalo sauce to half. Yum!

  14. Can these be frozen? These would be so convenient to have in the freezer to heat and eat!

  15. Could you make ahead and freeze for later? How would you re-heat? Single mom with 3 toddlers so anything to make my life easier helps!

    • Alida Fischbach says:

      Hi Megan! 3 toddlers…you are super mom!! Yes, these can be frozen. Just defrost in the microwave (or put them in the refrigerator to thaw the night before). Because my kids devour these within a couple days, I usually end up keeping them in the refrigerator to reheat in the microwave. (In our microwave it takes about 15-18 seconds for 3 of them).

  16. Allison says:

    Uh oh…… what am I supposed to do with the chicken broth? In a huge rush and think I just screwed this up in a big way.

  17. Have you ever made these with macaroni thrown into the mix as well? Wondering how you think that’d turn out

    • Alida Fischbach says:

      Hi Andy, I haven’t but it’s an interesting idea. Let me know if you try it!

  18. Made these to bring to lunch this week– super yummy! I halved the recipe, made them in regular size silicone cups, and it made a dozen small cups (they shrunk a little after baking). 30 minutes was perfect. I also loved the comment about adding nutritional yeast and threw 1/4 cup of that in, too. Next time I would add even more. Thanks for the recipe!

  19. My toddler devoured these! I’ve been been trying to get her to eat quinoa forever. THANK YOU!!

  20. I pinned these awhile ago and was looking for something fun to make on Christmas. I was starting to stress because I couldn’t find something that really popped out for me. Then I saw this on one of my boards. It was like a Charlie Brown Christmas moment – “THAT’S IT!!!!!!!!!!!!!!!!”

  21. I was wondering if you used fresh broccoli florets or frozen ones?

  22. Crescendo34 says:

    Can this be done in regular size muffin tins? I don’t have the mini size.
    If so, how would you adjust temp and time, so they don’t burn or undercook the egg?
    They look soooo delish!

  23. i just made these withou paprika and garlic, but increase the amount of onion by a bit. They are delicious!

  24. I just made these but with cauliflower instead of brocolli! They turned out amazing. I cannot wait for the kids to get home from school to try them.

    • Alida Fischbach says:

      Hi Leanne, what a tasty substitution. Glad you liked it! I hope the kids did too! 🙂

  25. These look amazing! I can’t wait to try! Thanks for sharing!

  26. Thanks so much for this recipe! My 10 month old LOVES these. I tossed the broccoli, onion, and garlic into my ninja to finely chop. Also, I grilled some organic chicken breasts and ran those through the ninja with the rest of the ingredients. They came out perfectly!

  27. Mine just came out of the oven! While they look great, I feel like yours look like they have way more quinoa and less broccoli than mine? Mine look all broccoli and just a little sprinkle of quinoa in them. Oh well. Still too hot to try but they smell good so I have a feeling they’ll be tasty.

    Only thing I did different was add an extra egg. My mix looked too dry and I didn’t think they’d hold too well. Will be a great snack food I’m sure.