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89% would make again

High-Protein Baked Quinoa Bites

Tasty Team


for 5 servings

  • nonstick cooking spray, for greasing
  • 2 cups kale (200 g), tuscan
  • 4 cloves garlic
  • olive oil, to taste
  • ½ teaspoon red pepper flakes
  • ⅓ cup sun-dried tomato (60 g), in oil
  • 4 large eggs
  • 4 cups quinoa (680 g), cooked and cooled
  • 1 cup oat flour (90 g)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon kosher salt
  • ¼ cup freshly grated parmesan cheese (30 g)

Nutrition Info

    Calories 812
    Fat 23g
    Carbs 118g
    Fiber 16g
    Sugar 6g
    Protein 36g

Estimated values based on one serving size.


  1. Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
  2. Finely chop the Tuscan kale. Mince the garlic.
  3. Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
  4. Chop the sun-dried tomatoes and add to the kale mixture.
  5. In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
  6. Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
  7. Bake for 20 minutes, until the patties are golden brown and crispy.
  8. Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
  9. Enjoy!

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