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Protein-Rich Baked Veggie Quinoa Nuggets With Sweet Potato & Spinach

Protein-Rich Baked Veggie Quinoa Nuggets With Sweet Potato & Spinach

Did you know quinoa is a whole protein with all nine essential amino acids? Plant power your little with these delicious quinoa bites from @athomewithastghik!

These nuggets are a great and mess-free way to eat quinoa. They are egg-free and contain veggies like sweet potatoes and spinach!


💛1 tablespoon oil, I used avocado oil

💛1/2 onion, diced

💛1 garlic, minced

💛1/2 cup uncooked quinoa, rinsed well

💛1/2 cup small diced sweet potato, washed and skin peeled off

💛1 cup low-sodium chicken broth

💛1/2 teaspoon garlic powder or 1/2 teaspoon of Old Bay seasoning

💛1 cup shredded Monterey jack cheese

💛1/2 cup packed baby spinach, finely diced

💛1 cup panko breadcrumbs

💛3/4 cup panko breadcrumbs in a small bowl for coating

quinoa bites nuggets on a baking sheet


  • Preheat the oven to 400F 
  • Add oil to a saucepan and allow it to get hot. Add the small diced onion. Sauté for about 2-3 minutes over medium heat or until it’s soft and translucent. Add the minced garlic and sauté for a few seconds. Add the rinsed quinoa and the small diced sweet potatoes.
  • Mix and add the chicken broth. Stir the mixture and allow for it to come up to a boil. 
  • Once it boils, cover it with a lid, lower the heat to low and allow it to simmer for 15-20 minutes or until the liquid has been absorbed.
  • Allow it to cool a bit. Transfer it to a glass bowl, mix to combine while mashing it with a fork (you may add some salt too if desired). 
  • Add the shredded Monterey jack cheese and mix. Add the garlic powder (or Old Bay seasoning), finely diced spinach, and the Panko breadcrumbs. Mix to combine. 

The mixture should stick together when pressed between your fingers. 

  • Use a tablespoon measure to scoop some of the mixture. Give it a few squeezes to help it stick together, form it into a “nugget” shape, and coat them with the Panko breadcrumb mixture (to a small bowl, add 3/4 cup Panko breadcrumbs).
  • Line a baking sheet with parchment paper. Transfer them to the baking sheet and bake for 15 minutes on one side and flip them over and bake on the other side for 10 more minutes.
  • Allow them to cool and serve.

Serve it with your favorite dip or on its own. I served with Spinach Guacamole and diced strawberries.

toddler quinoa bites

Looking for more nutrient-rich nugget ideas? Try these Butternut Squash Tots from!
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