Crispy on the outside and cheesy on the inside, these Cheesy Spinach Quinoa Bites are one of those recipes that somehow work for everything. Appetizer? Yep. Light dinner? Totally. Meal prep snack you eat straight from the fridge while standing at the counter? Absolutely.
I started making these a zillion years ago when my daughter was young and didn’t eat meat. I would whip up a batch of these and she would inhale them… and I felt like a supermom because she was getting protein, iron… so many good things that she needed.
These little bites are pan-fried until golden, packed with quinoa and spinach, and served with a scrumptious Avocado Feta Sauce that makes you want to dip everything.
If you’re looking for something vegetarian, protein-packed, and truly delicious, you’re in the right place my friend.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Cheesy Spinach Quinoa Bites with Avocado Feta Sauce
Ingredients
For the bites:
- 4 cups cooked quinoa
- 2 cups baby spinach chopped
- 2 eggs
- 1/2 cup egg whites
- 1 cup grated cheese*
- 2 garlic cloves minced
- 1/2 cup panko
- 1/4 cup quick oats
- 1 tsp dried onion flakes
- 1 tsp salt
- 1/2 tsp pepper
- Pinch cayenne
- Olive oil for cooking
For the sauce:
- 1 avocado
- 1/2 cup feta
- 1/2 cup greek yogurt
- 1 garlic clove
- 1 tsp honey
- Juice of one lime
- 2 Tbsp pickled jalapeños chopped
- 1/2 cup chopped cilantro
- Salt and pepper
Instructions
Make the sauce:
- To a blender, add the avocado, feta, yogurt, garlic, honey, lime juice, jalapeños, cilantro and S&P.
- Blend until completely smooth.
- Refrigerate until needed.
Make the quinoa bites:
- In a large bowl combine the quinoa, spinach, eggs, egg whites, cheese, garlic, panko, oats, onion flakes, salt, pepper and cayenne. Mix well.
- Form the mixture into balls approximately 2” in size, squeezing the balls so the ingredients hold together.
- Lightly flatten the balls to make little patties.
- Heat a thin layer of olive oil in a heavy skillet over medium-high heat.
- Add a single layer of patties into the pan, making sure to keep space between each one.
- Cook until golden brown on one side and then flip.
- Continue cooking until both sides are golden brown. Remove to a paper towel lined plate and continue until all of the bites are cooked.
- Serve with the sauce.
Notes
my pro tips for making the best cheesy spinach quinoa bites
The quinoa – make sure your quinoa is completely cool before proceeding. We’re mixing eggs into this and one thing we don’t want it scrambled eggs.
The cooking – after we form the mixture into balls we’re going to flatten them out a bit so we have maximum surface area for crispiness.
recipe substitutions and variations
Cheese – any melty cheese will work. I love gruyère, but you can use cheddar, mozzarella, jack, asiago… sky’s the limit.
Gluten Free – make sure your oats are gf and use gf panko or bread crumbs.
Herby Version – add in your favourite herbs to mix up the flavour… dill is excellent as is parsley or mint or basil.
Spicy Version – use a fresh jalapeño to the sauce, seeds and all, for some serious kick.
Baked Version – you can choose to bake them if you prefer, but they won’t be nearly as crispy. Place the bites on a baking sheet and spray them with olive oil. Bake them at 425 degrees for about 15-20 minutes, turning over halfway through.
serving suggestions
These bites actually make a really fun appetizer. I like to place them on a plate with a dish of the sauce in the middle so guests can help themselves. They’re really great for entertaining because they hold up well and reheat beautifully.
They make a lovely, light lunch with a really good salad… like this one or this one.
I also love them for an easy weeknight dinner with roasted vegetables or garlic parmesan sweet potatoes or this charred cabbage.
For a make ahead lunch you can stuff them into a wrap with some crisp lettuce and a good smear of the sauce. Kind of like a falafel!
storing leftovers and make ahead details for these cheesy spinach quinoa bites
Storing – Store cooked quinoa bites in an airtight container in the fridge for up to 4 days. Store the avocado feta sauce separately for 2–3 days
Make Ahead – Form the patties up to 24 hours ahead and refrigerate until ready to cook. Sauce can be blended a few hours in advance, or even the day before, and kept chilled
Freezing – Freeze cooked quinoa bites in a single layer, then transfer to a freezer safe bag or container. Avocado doesn’t freeze well, so I recommend you make it fresh.
what makes these quinoa bites so good?
These definitely are NOT dry, bland “health food” bites.
Using eggs, egg whites, panko, and oats gives these quinoa bites structure and texture, while cheese and garlic bring big flavour. Frying in a pan gives them maximum crisp, and the sauce adds richness, tang, and just enough heat to balance it all.
They’re one of my very favourite things to eat because they’re hearty enough to feel satisfying, but still light enough that you’re going to want seconds.
These Cheesy Spinach Quinoa Bites are proof that good for you food doesn’t have to be boring or tasteless. This is the kind of food you’ll make over and over because it’s so easy and so good. If you make them don’t forget to drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your delicious meals!
