Gluten Free Cheesy Quinoa Bites

Packed with veggies and plenty of protein, these easy-make, quick-bake cheesy quinoa bites are a good looking and great tasting finger food for any occasion.


  • 3/4 cup boiled quinoa
  • 1/4 cup onions, chopped
  • 1/4 cup red bell peppers, finely chopped
  • 1/4 cup carrots, finely chopped
  • 1 tsp black peppercorns, coarsely crushed
  • 1 tsp crushed garlic (or garlic powder)
  • 1/2 cup old fashioned rolled oats (or powdered oats)
  • To taste salt
  • 1 tbsp cilantro leaves, chopped
  • 1/2 cup Crystal Farms Mild Cheddar Cheese
  • 1/2 cup Crystal Farms Jalapeño and Habanero Jack Cheese
  • 1 tbsp oil (to grease the muffin tray)
  • 1 tbsp flaxseed (or 1 egg)


  • Assemble ingredients. Boil quinoa as per package instructions. Once quinoa is cooked, fluff it with a fork and set aside to cool.
  • Mix flaxseed meal in 1 tablespoon of water and set it aside.
  • Wash oats under cold water until soft and dry. Set it aside.
  • Meanwhile, grate cheese blocks.
  • Assemble the top 9 ingredients in a large mixing bowl.
  • Add the grated Crystal Farms® Mild Cheddar Cheese and Crystal Farms® Jalapeño & Habanero Cheese.
  • Pour in the flaxseed meal. By now it will look like a slimy, gel like material. Mix it well.
  • Preheat oven at 350 F. Grease a muffin tray and spoon 2 tablespoons of the mixture into each mold. I have used a mini muffin tray to bake my quinoa bites.
  • Bake in the preheated oven for 20-25 minutes. Depending on the oven, cooking time may vary. These bites will puff during baking but when removed from hot oven they will settle a little.
  • Once baked (beautifully golden in color) remove from hot oven and set in on the counter to cool.
  • Carefully run a butter knife along the edge of each muffin mold to pop out the bites.
  • Serve hot. These taste great with any dipping sauce of your choice.

Recipe courtesy of: Ruchis Kitchen