Ingredients
Main Ingredients
- 1 cup cooked quinoa (approx. ½ cup uncooked, cooled)
- 1 cup finely grated carrots (about 1 large carrot)
- 1 cup finely grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- ½ cup finely chopped yellow onion (about ½ small onion)
- 2 cloves garlic, minced
- ½ cup shredded sharp cheddar cheese (optional; use nutritional yeast for vegan)
- ½ cup breadcrumbs (gluten-free if needed, or almond flour for grain-free)
- ¼ cup chopped fresh parsley or cilantro
- 2 large eggs, lightly beaten (or 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water, let sit 5–10 mins)
- 1 teaspoon dried oregano (or Italian seasoning)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
For Cooking (Optional)
- 1–2 tablespoons olive oil (for pan-frying, optional if baking)
Instructions
- Prepare the Quinoa: Rinse ½ cup uncooked quinoa and combine with 1 cup water or broth in a pot. Bring to a boil, cover, and simmer for about 15 minutes until all liquid is absorbed. Fluff with a fork and allow to cool completely.
- Prep the Vegetables: Finely grate carrots and zucchini. Place zucchini in a clean towel or paper towels and squeeze out excess moisture to prevent sogginess. Finely chop onion and mince garlic.
- Combine Wet and Dry Ingredients: In a large bowl, mix the cooled quinoa, grated carrots, squeezed zucchini, chopped onion, and minced garlic.
- Add Binders and Seasonings: Add the shredded cheese (or nutritional yeast), breadcrumbs, chopped parsley or cilantro, beaten eggs or flax eggs, dried oregano, salt, and black pepper to the bowl.
- Mix Thoroughly: Stir the mixture using hands or a spoon until well combined and the mixture holds together when pressed. Avoid overmixing to keep the texture tender.
- Chill the Mixture (Optional): Cover and refrigerate the mixture for at least 30 minutes to meld flavors and make it easier to shape.
- Shape the Bites: Use a small cookie scoop or hands to form 20-24 small patties or balls of uniform size for even cooking.
- Cook the Bites – Choose Your Method:
- Baking (Healthier Option): Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange bites spaced apart, bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
- Pan-Frying (Crispier Option): Heat 1-2 tablespoons olive oil in a skillet over medium heat. Cook bites 3-5 minutes per side until golden and crispy. Transfer to paper towels to absorb excess oil.
- Serve Warm: Enjoy the quinoa veggie bites warm with your favorite dipping sauce or as a standalone snack.
Notes
- Make sure to cool the quinoa completely before mixing to avoid soggy bites.
- Squeezing excess water from zucchini is crucial to prevent the mixture from becoming too wet.
- Chilling the mixture before shaping helps it hold together better during cooking.
- Use gluten-free breadcrumbs or almond flour to accommodate dietary restrictions.
- To make vegan, replace eggs with flax eggs and use nutritional yeast instead of cheese.
- Baking is a healthier cooking method while pan-frying yields a crispier texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (baking) or 10 minutes (pan-frying)
- Category: Snack
- Method: Baking
- Cuisine: Vegetarian, American
- Diet: Gluten Free
