VEGGIE QUINOA BABY BITES

October 10, 2019
Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are also very versatile, customizable and portable, making them excellent choice for ready-made breakfasts, lunches or dinners.

VEGGIE QUINOA BABY BITES

My Veggie Quinoa Baby Bites start with quinoa, a nutritional powerhouse providing protein, fiber and 8 essential amino acids! Add to that shredded veggies (you could mix it up here and try some different veggies), cheese and eggs.

Spoon into mini muffin pansand pop in the oven. The silicone pans eliminate the need to spray your pans before baking. The Veggie Quinoa Baby Bites will just pop right out after they are cooked Then 20-25 minutes later (depending on your oven and pans).

VEGGIE QUINOA BABY BITES

INGREDIENTS :

  • 4 eggs
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1 cup quinoa (I used tri-colored quinoa)
  • ¼ cup chopped parsley
  • 1 cup shredded cheddar cheese

INSTRUCTIONS :

  1. Cook quinoa according to package instructions. Remove from heat and let cool.
  2. Preheat oven to 350 F.
  3. Spray 2 mini muffin pans (24 count) with nonstick cooking spray or use silicone mini muffin pans and set aside
  4. In a large mixing bowl combine cooked quinoa, zucchini, carrots, parsley, cheese and eggs.
  5. Spoon mixture into mini muffin pans.
  6. Bake in the oven for 20-25 minutes or until golden brown.
  7. Remove from oven and let cool.
  8. Store in an airtight container in the refrigerator.
  9. These also freeze beautifully.
Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are also very versatile, customizable and portable, making them excellent choice for ready-made breakfasts, lunches or dinners.

VEGGIE QUINOA BABY BITES

My Veggie Quinoa Baby Bites start with quinoa, a nutritional powerhouse providing protein, fiber and 8 essential amino acids! Add to that shredded veggies (you could mix it up here and try some different veggies), cheese and eggs.

Spoon into mini muffin pansand pop in the oven. The silicone pans eliminate the need to spray your pans before baking. The Veggie Quinoa Baby Bites will just pop right out after they are cooked Then 20-25 minutes later (depending on your oven and pans).

VEGGIE QUINOA BABY BITES

INGREDIENTS :

  • 4 eggs
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1 cup quinoa (I used tri-colored quinoa)
  • ¼ cup chopped parsley
  • 1 cup shredded cheddar cheese

INSTRUCTIONS :

  1. Cook quinoa according to package instructions. Remove from heat and let cool.
  2. Preheat oven to 350 F.
  3. Spray 2 mini muffin pans (24 count) with nonstick cooking spray or use silicone mini muffin pans and set aside
  4. In a large mixing bowl combine cooked quinoa, zucchini, carrots, parsley, cheese and eggs.
  5. Spoon mixture into mini muffin pans.
  6. Bake in the oven for 20-25 minutes or until golden brown.
  7. Remove from oven and let cool.
  8. Store in an airtight container in the refrigerator.
  9. These also freeze beautifully.
Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are also very versatile, customizable and portable, making them excellent choice for ready-made breakfasts, lunches or dinners.

VEGGIE QUINOA BABY BITES

My Veggie Quinoa Baby Bites start with quinoa, a nutritional powerhouse providing protein, fiber and 8 essential amino acids! Add to that shredded veggies (you could mix it up here and try some different veggies), cheese and eggs.

Spoon into mini muffin pansand pop in the oven. The silicone pans eliminate the need to spray your pans before baking. The Veggie Quinoa Baby Bites will just pop right out after they are cooked Then 20-25 minutes later (depending on your oven and pans).

VEGGIE QUINOA BABY BITES

INGREDIENTS :

  • 4 eggs
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1 cup quinoa (I used tri-colored quinoa)
  • ¼ cup chopped parsley
  • 1 cup shredded cheddar cheese

INSTRUCTIONS :

  1. Cook quinoa according to package instructions. Remove from heat and let cool.
  2. Preheat oven to 350 F.
  3. Spray 2 mini muffin pans (24 count) with nonstick cooking spray or use silicone mini muffin pans and set aside
  4. In a large mixing bowl combine cooked quinoa, zucchini, carrots, parsley, cheese and eggs.
  5. Spoon mixture into mini muffin pans.
  6. Bake in the oven for 20-25 minutes or until golden brown.
  7. Remove from oven and let cool.
  8. Store in an airtight container in the refrigerator.
  9. These also freeze beautifully.

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