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    Home » Baby Led Weaning

    Cheese Garlic Mushroom Quinoa Bites

    By Robyn | Published: Sep 27, 2018 | Modified: Mar 5, 2022

    TO THE RECIPE
    bowl of garlic mushroom quinoa bites next to roast vegetable and yogurt dip
    These moreish garlic mushroom quinoa bites are a simple baby led weaning recipe that the whole family enjoy!
    bowl of quinoa mushroom bites with tomato and yogurt dips in top right corner
    Garlic Mushroom Quinoa Bites

    The idea for these cheese garlic mushroom quinoa bites came from the deep fried garlicky mushrooms I used to love as a kid. Made with quinoa and cottage cheese, and oven baked, they are definitely a healthier – but no less tasty – take.

    Make them for lunch, take on a picnic, or put them in a lunchbox. You can bake them ahead and put in lunchboxes through the week, or freeze them (see below for freezing tips.)

    Can you freeze these quinoa bites?

    Yes, you can. Freeze on a tray and then once frozen place in a container or bag until ready to use. Defrost as many as you need. I recommend reheating in the oven if possible.

    Serving Ideas for these quinoa bites:

    For blw serve by themself or with a dip such as this roast vegetable lentil sauce or some plain greek yogurt. For a family meal, you could serve them as ‘veggie nuggets’ with peas or salad, and potatoes.

    If you are looking for more baby led weaning ideas that older kids love too, have a look at these no added sugar banana muffins these savoury pinwheel hearts, or these drop scones, which disappear in minutes!

    white bowl filled with mushroom quinoa bites with yogurt dip in bottom right hand corner
    Garlic Mushroom Quinoa Bites

     

    Cheese Garlic Mushroom Quinoa Bites

    Author: Robyn

    Delicious gluten free quinoa bites bursting with garlic, mushrooms and cottage cheese
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course baby led weaning, kid, Toddler
    Cuisine modern australian, modern european
    Servings 20 bites
    Calories 25 kcal

    Ingredients
      

    • 40 g quinoa
    • 1 dsp olive oil
    • 250 g mushrooms peeled and finely sliced
    • 1 medium zucchini/courgette grated
    • 2 cloves garlic crushed
    • 1 egg beaten
    • 100 g cottage cheese
    • ½ teaspoon Dijon mustard optional
    • 20 g parmesan grated
    • Freshly ground black pepper to taste.

    Instructions
     

    • Oven 170˚C/340˚F
    • Cook the quinoa according to packet instructions (usually around 15 minutes or so), then drain and cool.
    • While the quinoa is cooking, heat the olive oil in a frying pan over a high heat and fry the mushrooms for a couple of minutes, until they are golden. Turn the heat down and add the zucchini, then cook until both are soft and any liquid has evaporated. Add the garlic and cook for just a minute more. Cool.
    • Beat the egg with the cottage cheese and mustard, if using, until well combined. Add the cooked quinoa and mushroom mixture, parmesan and black pepper. Stir well.
    • Place dessertspoonfuls of the mixture on baking sheets lined with baking paper and cook for 15-20 minutes, until the bites are set and beginning to turn golden.
    • Cool on tray.
    • To freeze: freeze in a single layer on a baking tray for a few hours, then pack them into a container/bag and take out as you need.

    Nutrition

    Calories: 25kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 40mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 47IUVitamin C: 2mgCalcium: 21mgIron: 1mg
    Keyword baby led weaning, gluten free family food, quinoa recipe, vegetarian baby led weaning, vegetarian family food

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Roast Vegetable and Almond Hummus
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    Reader Interactions

    Comments

    1. Susan says

      February 09, 2022 at 6:29 am

      Any ideas on what to sub if egg allergy?

      Reply
      • Robyn says

        February 10, 2022 at 8:20 am

        Hi Susan, instead of an egg you could bind the cakes with a little rice flour, or use a flax egg in place of the egg – the quinoa bites may be more fragile using either of these substitutions though. Hope this helps. Robyn

        Reply
    2. Emma g says

      January 23, 2022 at 12:56 am

      Can I omit the cottage cheese?

      Reply
      • Robyn says

        January 26, 2022 at 4:54 pm

        Yes you can make these without cottage cheese, they may be a little drier than if you used the cottage cheese, but should still hold together.

        Reply
    3. Tricia says

      October 14, 2020 at 8:20 pm

      5 stars
      Made these for my 7 month old who has been on baby led weaning, and he absolutely loved it! I omitted the zuchinni just because I didn’t have any on hand at the moment, and it still turned out delicious. The adults loved it too, thank you!

      Reply
      • Robyn says

        October 15, 2020 at 2:57 pm

        So happy to hear your son loved them Tricia! 🙂 And the grown ups enjoyed them too – as we do!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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