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Quinoa and Vegetable Savory Bites
Original recipe: 12 servings · Prep: 15 min · Cook: 40 min · Total: 100 min
By TinyTummyTreats Editorial TeamPublished Apr 23, 2026 | Updated Oct 17, 2026
International
100 mins
recipevegetable-based
Cooked quinoa and grated vegetables mixed with dairy-free cream cheese and flax binder, then baked in a mini muffin tin. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 45 minutes; total about 100 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
40 min
Total
100 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1/2 cup quinoa
- 1 cup water
- 1/2 cup carrot
- 1/2 cup zucchini
- 1/2 cup dairy-free cream cheese
- 1 tablespoon ground flaxseed
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- a small pinch black pepper
- 3 tablespoons water, for the flax binder
Instructions
-
Preheat the oven to 350 F (180 C) and line a 12-hole mini muffin tin with silicone liners. Reserve the listed tablespoon oil for the mixture.
-
Rinse quinoa thoroughly under cold running water using a fine sieve until water runs clear to remove bitterness and ensure softness.
-
In a small saucepan, bring 1 cup of water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Allow to cool slightly.
-
Prepare the flax egg by mixing ground flaxseed with 3 tablespoons of water. Let sit for 5 minutes until gelled to act as an egg substitute.
-
In a mixing bowl, blend softened dairy-free cream cheese, nutritional yeast, olive oil, garlic powder, dried oregano, and black pepper until creamy and smooth.
-
Add the cooled quinoa, grated carrot, drained grated zucchini, and flax egg to the cream cheese mixture. Stir gently until well combined, ensuring an even, soft-textured batter.
-
Spoon the mixture into the prepared mini muffin tin cavities, filling each completely, gently pressing down to compact the mixture for easy handling.
-
Bake in the preheated oven for 20-25 minutes or until the tops are set and lightly golden, creating a soft yet firm texture.
-
Allow the baked bites to cool in the tin before removing them carefully.
-
Refrigerate promptly in an airtight container and use within 3 days. Reheat the portion needed until hot throughout.
Timing and preparation
Use the listed tablespoon of oil in the mixture and silicone liners in the tin. The flax binder needs a separate 3 tablespoons water; the 1 cup water is for quinoa. Quinoa cooking, cooling, baking and final cooling are separate stages.
Serving notes
This is a general recipe. Serving needs vary; the recipe does not establish suitability for a particular age or eating ability.
Ingredient choices
Follow the listed ingredients and quantities. Substitutions may change consistency and are not verified equivalents. No age-suitability or allergy-safety claim is made.
Storage
Refrigerate promptly in an airtight container and use within 3 days. Reheat the portion needed until hot throughout.
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