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Broccoli Quinoa Bites

Golden-crisp finger foods made with wholesome quinoa and tender broccoli florets that even picky eaters will love
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked quinoa, cooled
  • 3 cups fresh broccoli florets, finely chopped
  • 2 large eggs, beaten
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil for brushing

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Steam the broccoli florets until bright green and tender-crisp, about 4 minutes. Let them cool completely, then chop finely.
  2. In a large mixing bowl, combine the cooled quinoa, chopped broccoli, beaten eggs, panko breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix gently but thoroughly until the mixture holds together when pressed.
  3. Using your hands or a small cookie scoop, form the mixture into walnut-sized balls and place them on the prepared baking sheet. Gently flatten each bite slightly with your palm. Brush the tops lightly with olive oil.
  4. Bake for 12-15 minutes until the edges are golden brown and the bites feel firm to the touch. Let them cool on the baking sheet for 3 minutes before serving.

Notes

Cook quinoa in advance and store in refrigerator for up to 3 days for quick weeknight preparation. Cool broccoli and quinoa completely before mixing to prevent soggy bites. Don't overmix ingredients or overcrowd baking sheet. Can be made ahead - shape and refrigerate up to 24 hours before baking, or freeze shaped bites up to 1 month. Store leftovers in refrigerator 4 days or freeze 3 months. Reheat in 350°F oven 5-7 minutes.