Spinach Parmesan Quinoa Bites Recipe
Blog Posts | Quinoa | Quinoa Bites | Recipes
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?!
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These spinach Parmesan bites are the inaugural first quinoa bite recipe made in the new house. *enter dramatic music*
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These babies pack a big Parmesan punch, which complements the more subtle flavor of the baby spinach perfectly. Â 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!
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Spinach Parmesan Quinoa Bites
Yield:
30
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each), and press down gently to compact.
- Bake for 15-20 minutes.
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.
These look great! I think I might feature these on my Friday Five Foodie Finds soon! 🙂
These look amazing! I’m gonna have to make the Gluten Free version:)