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Spinach Parmesan Quinoa Bites Recipe

After over a month of living primarily off of fast food, it is so refreshing to finally have a house full of fresh food again!  And, the biggest bonus of all – we’re in our new house.  Meaning, we actually have space. I have a fruit bowl.  On the counter.  And there’s still plenty of cooking counter space left for food prep.  Who knew these things were possible?!
Spinach Parmesan Quinoa Bites : So Very Blessed
These spinach Parmesan bites are the inaugural first quinoa bite recipe made in the new house.  *enter dramatic music*
Spinach Parmesan Quinoa Bites : So Very Blessed
These babies pack a big Parmesan punch, which complements the more subtle flavor of the baby spinach perfectly.   We ate them alongside a creamy cauliflower soup, but we ended up making the quinoa bites the entree and the soup the side dish – we just couldn’t stop eating them!
Spinach Parmesan Quinoa Bites : So Very Blessed

Yields 30

Spinach Parmesan Quinoa Bites
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  • 2 cups cooked quinoa (I cook mine in chicken broth)
  • 2 large eggs
  • 2 cups baby spinach leaves, chopped
  • 1 cup diced onion
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp freshly ground pepper
  • dash of sea salt


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together.
  3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each), and press down gently to compact.
  4. Bake for 15-20 minutes.

This Post Has 3 Comments
  1. I had made these once before & we fell in love with all the bites afterwards as well. I was telling someone about these & it was decided I would make them for a pot luck at work. When my husband found out I was making them he insisted I double the recipe so he could have some too! I do omit the onion & Italian seasoning due to allergies so I add an extra garlic clove & fresh basil.

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