1. Soak the quinoa overnight in a bowl with enough water to cover the seeds. When ready to cook, drain the excess water and rinse thoroughly.
    2. Place water into the mixing bowl, insert simmering basket with strained quinoa and cook 15 min/Varoma/speed 2.
    3. Set quinoa aside in simmering basket until ready to combine with the rest of the ingredients.
  1. Preheat oven to 200˚C. Grease muffin tin with butter and set aside.
  2. Place mozzarella, semi-dried tomatoes, basil, spring onion and salt flakes into mixing bowl and chop 5 sec/speed 5.
  3. Add cooked quinoa, spelt flour and whole egg and combine 10 sec/Reverse/speed 4.
  4. Using spatula to assist, scoop a heaped tablespoon of mixture into each cup of your greased muffin tin and pat down gently to form patties. Top with a little leftover mozzarella and/or semi-dried tomato.Bake for 15 minutes (200˚C) or until golden brown.


These bites are full of summer flavours the kids love. As for what you’ll love? This recipe is packed full of protein-rich quinoa. Though seriously delicious straight out of the oven, these also taste great cold, so make awesome recess treats – especially when teamed with a couple of conveniently placed cherry tomatoes and some vegie sticks.

It’s always best to start this recipe the night before so that the quinoa has enough time to sprout. This means a better texture and a more nutritious end result. If you’re low on time, rinse the seeds well in cold water, then skip straight to step 2 and give the quinoa an extra 10 minutes when steaming in step 3.

These bites can also be fried (hellloooo crispy coating) but the hot oil has a tendency to spit, which means junior-chefs will require the assistance of a guardian or parent.

This recipe is gluten free when using gluten free flour.

Here’s a video of how to make these bites, feat. Dani Valent!