Go Back
In recent years, quinoa bowls have surged in popularity, becoming a staple in health-conscious kitchens around the world. With their versatility and rich nutritional profile, quinoa bowls offer a satisfying meal option that caters to various dietary preferences. Among the myriad of quinoa recipes, the Mini Southwest Quinoa Bowl Bites stand out as a delightful choice for snacks, appetizers, or even light meals. These bite-sized creations not only deliver on flavor but also provide a healthy and satisfying alternative to traditional fried snacks.

Mini Southwest Quinoa Bowl Bites

Discover the deliciousness of Mini Southwest Quinoa Bowl Bites, a nutritious and flavorful treat perfect for snacks, appetizers, or light meals. These bite-sized creations feature a delightful blend of quinoa, black beans, corn, and colorful veggies, making them suitable for various dietary preferences, including vegetarian and gluten-free. Easy to prepare and customizable, these quinoa bites are a fantastic addition to any gathering or quick meal. Enjoy a healthy option that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

For the Quinoa Bites:

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth (or water)

1/2 cup black beans, drained and rinsed

1/2 cup corn (canned or frozen)

1/2 red bell pepper, finely diced

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon fresh lime juice

1/2 cup shredded cheese (cheddar or pepper jack)

For the Avocado Crema:

1 ripe avocado

1/4 cup sour cream or Greek yogurt

1 tablespoon fresh lime juice

Salt to taste

Optional Toppings:

Chopped green onions

Diced tomatoes

Additional fresh cilantro

Lime wedges

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a vigorous boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it cool for a few minutes.

    Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, diced red onion, chopped cilantro, ground cumin, smoked paprika, salt, pepper, lime juice, and shredded cheese. Mix well until all ingredients are evenly distributed.

      Preheat the Oven: Preheat your oven to 375°F (190°C).

        Form the Bites: Lightly grease a mini muffin tin with cooking spray or olive oil. Using a spoon, scoop about 2 tablespoons of the quinoa mixture into each muffin cup, pressing down firmly to compact the mixture.

          Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden and crisp to the touch.

            Prepare the Avocado Crema: While the quinoa bites are baking, prepare the avocado crema. In a blender or food processor, add the ripe avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon of water to achieve your desired consistency.

              Cool and Serve: After baking, allow the quinoa bites to cool in the muffin tin for a few minutes. Carefully remove each bite and transfer them to a serving platter. Serve warm, topped with a generous dollop of avocado crema and your choice of optional toppings.

                Enjoy: These Mini Southwest Quinoa Bowl Bites are delightful as a snack, appetizer, or light meal. Pair them with a fresh side salad for a hearty dish.

                  Prep Time, Total Time, Servings:

                    15 minutes | 40 minutes | Makes 24 bites