I finally updated my popular Pizza Quinoa Casserole by turning it into bite-sized Mini Pizza Quinoa Bites. The casserole is great served in larger portions, but these little bites are perfect for parties, snacks, or lunchboxes. I tested my casserole mix in mini form and was really happy with how they turned out—crispy at the edges, full of savory tomato flavor, and easy to customize with favorite pizza toppings.
To boost the nutrition, I stirred fresh chopped spinach into the quinoa mixture. Spinach blends in easily and adds color and nutrients without overpowering the pizza flavor. If you have picky eaters, involve them in the process: let kids taste a small piece of spinach first or help sprinkle toppings so they feel part of making the food.
The mini muffin pan works perfectly for shaping these bites. I found a small baby spoon handy for lifting them out of the tin without scratching the pan. If you use a nonstick tin or a well-greased pan, the bites should release easily. Add toppings and cheese, then return to the oven briefly so the cheese melts and becomes bubbly.
These mini quinoa pizzas reheat well, though they lose a bit of the initial crispness on the quinoa surface. They still taste great warm or at room temperature, making them convenient for meal prep. Let children help by chopping or sprinkling their favorite toppings—pepperoni, peppers, or mushrooms—before baking so everything is cool and safe to handle.
These bites are versatile: make them vegetarian or vegan by skipping the mozzarella or using nutritional yeast; add more vegetables for extra fiber; or top with a little marinara and your favorite cheese for a classic pizza taste. They’re easy to portion, kid-friendly, and a good way to use leftover quinoa.
Enjoy!
Mini Pizza Quinoa Bites
Erin Dooner
48 mini pizza bites
10 mins
40 mins
50 mins
Ingredients
- 1 C uncooked quinoa, cooked in 2 C water (about 3 1/2 C cooked quinoa)
- 4 large handfuls fresh spinach, roughly chopped
- 1 (6 oz) can tomato paste
- 3–4 large garlic cloves, finely minced, grated, or pressed
- 1/2 small onion, finely chopped
- 2 tbsp water
- 2 tbsp good quality extra virgin olive oil
- 1 tsp oregano
- 1/2 tsp fennel seed
- 1 tsp marjoram
- 1 tsp basil
- 1 tbsp dried parsley
- 1/4 tsp sugar
- 1/2 tsp sea salt
- Dash black pepper
- 1/2–3/4 C mozzarella cheese (omit or replace with nutritional yeast for a vegan version)
- 1–3 tbsp nutritional yeast (optional)
Toppings:
- Pepperoni (omit for vegan)
- Green or other colored peppers, diced
- Mushrooms, sliced
Instructions
- Rinse the quinoa well and combine it with the water in a small pot over high heat. Bring to a boil, cover, then reduce heat to low and simmer for 15 minutes, until the liquid is absorbed and the quinoa is tender. Add the chopped spinach, replace the lid, and remove the pot from the heat. Let it sit covered for 5 minutes while you prepare other ingredients.
- Preheat the oven to 350°F (175°C). Lightly grease two mini muffin pans and set them aside.
- In a small bowl, mix the tomato paste with the garlic, onion, water, and olive oil until smooth. Stir in the oregano, fennel seed, marjoram, basil, dried parsley, sugar, salt, and black pepper. Taste and adjust the seasoning as needed.
- Add the cooked quinoa and spinach to the tomato mixture and mix thoroughly so the quinoa is evenly coated.
- Divide the mixture evenly among 48 mini muffin wells, pressing the mixture down to form compact bites. Bake for 10–15 minutes.
- Remove from the oven, top each bite with your preferred toppings and a sprinkle of mozzarella (or nutritional yeast for a vegan option). Return to the oven for 5–10 minutes, until cheese is melted and golden.