Cheddar Quinoa Bites

These cheddar quinoa bites are served with a spicy yogurt dipping sauce. They pack a healthy, protein punch and are a great side dish.

Things learned this weekend…

Top 40 music becomes much more fun after 3 vodka cranberries and 2 beers.

Coworkers become much more fun after 3 vodka cranberries and 2 beers. (I kid, I kid, they’re always great)

I’ve reached some emotional peak in my life where I now cry at father/daughter dances.

Duck fat fries at a wedding? Best idea ever.

Especially after 3 vodka cranberries and 2 beers.

Navigating a directionally challenged husband home at midnight after 3 vodka cranberries and 2 beers is amusing.

Cheddar quinoa bites

Cheesy quinoa bites make excellent hangover food the next day.

quinoa bites

Besides the fact that I pronounced it as “kin-o-wah” for the first year of our relationship, I’m pretty much in love with quinoa. It masks itself like a carby grain but you can eat it and not have to worry about what your added protein is going to be because it is one! I’m positive if I was a vegetarian I’d live off the stuff.

Add cheddar, Mexican spices, corn kernels that pop in your mouth from freshness and a spicy yogurt dipping sauce and our relationship goes from love to something slightly inappropriate.

Cheddar quinoa bites

Kind of like me on the dance floor Saturday night.

Yield: 12 servings

Cheddar Quinoa Bites

Cheddar quinoa bites

These cheddar quinoa bites are served with a spicy yogurt dipping sauce. They pack a healthy, protein punch and are a great side dish.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


Quinoa bites

  • 1/2 cup uncooked red quinoa
  • 1 cup water
  • 1/2 cup cheddar, grated
  • 1 egg
  • 2 tablespoons parsley, chopped
  • 3 tablespoons bread crumbs
  • 2 tablespoons whole wheat flour
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1/3 cup corn kernels (fresh or thawed from frozen)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • salt & pepper

Dipping sauce

  • 1/4 cup plain greek yogurt
  • 1 teaspoon sriracha


Quinoa Bites

  1. Rinse quinoa then combine with water in a small sauce pan.
  2. Bring to a boil and then cover and simmer until water is absorbed (about 20 minutes).
  3. While quinoa cooks, combine remaining ingredients in a large bowl.
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper or silpat.
  5. Add quinoa to the bowl when finished cooking and combine all ingredients with clean hands.
  6. Form mixture into golf ball sized balls (this will be messy but they should come together enough to form balls. If not, add a bit more breadcrumbs) and place on baking sheet.
  7. Bake for 20 minutes.
  8. If any of the balls have cracked while cooking, reshape them while still hot then let cool to harden.

Dipping sauce

  1. Combine yogurt and sriracha in small bowl and stir together.

Adapted from Tablespoon via Bev Cooks

filed in: Appetizers · Side Dishes
featuring: · · ·


  1. Ashley - baker by nature

    Sounds like you had an awesome weekend! I’m so glad you keep coming up with amazing quinoa recipes – it’s my favorite right now!
    Btw – I made a watermelon slushie saturday inspired by you – it was the highlight of that hot afternoon!

  2. Katie

    Anything cheese is a good idea after imbibing the night before…I would know, I drank a bottle of champagne for dinner last night. Need to go find the ingredients for these little boogers…stat.

  3. Julie @ Table for Two

    I knew you couldn’t stay away from balls for too long! haha jk :) the wedding sounds like fun, but the aftermath of driving home and navigating someone just already makes me angry! i hate navigating people, i’m already horrible at directions lol

  4. Cinnamon @ eatpraytri

    Of course you would make this into balls. Of course. :)
    I was just about to rummage through your site to look for a quinoa recipe b/c I’ve got a box in the pantry and the kids are gone this week so I figure its a good time to use it up and have it actually get eaten as opposed to started at and asked “umm what’s that?” :)

    1. Running to the Kitchen Post author

      In my defense, the balls were Bev’s idea not mine! Although, I see no reason to defend ball making decisions ;)

      1. Cinnamon @ eatpraytri

        absolutely not. ball making decisions should never have to be defended. They should conversely, always be celebrated. Pretty excited for that ball that I saw on instagram earlier today…that definitely looks like it needs a celebration!

  5. Chris

    Very creative and healthy dish here. I like the switch to quinoa as well as to make into little balls.. This looks tasty! Looking forward to seeing more on the series, it is off to a great start. Enjoy the day! :-)

    1. Running to the Kitchen Post author

      Kind of on the outside and still soft/cheesy on the inside. I’ve been heating the leftovers in the toaster oven and they get crunchier that way :)

  6. Beth @ Tasty Yummies

    These look so amazing, I love the color. I totally need to make a gluten-free, dairy-free version of these, they’d be great on top of all of the local greens we got this week in our CSA. Thanks for the great recipe and the idea, I will let you know if I am successful with a gf, v – version :)

  7. Christy H

    Quinoa is my new favorite food this year! The first time I tried it, I just made it plain and didn’t really like it. But now I’ve made a couple different versions of cakes with it and I’m in love! I’m always looking for more variations, Thanks!

  8. Ryan

    So I’m in the middle of making these now for a party thats happening tomorrow evening…i they will be chilled then thrown in a cooler for the drive, into the oven and hopefully come out good enough to eat. Looking at this recipe, it seems like there will only be about 10-15 balls? The party will have 30+ people…I think that a second batch will be mandatory.

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