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Quinoa Snacks

June 30th, 2017 02:00:00 pm

Healthy snacking is especially easy if you make something nourishing in advance, put it into containers, so it's ready to grab and go. These healthy quinoa snacks are the perfect gluten-free pop of energy, and can easily be modified into different variations to suit your tastebuds! 

healthy gluten free snackscooked quinoa

Make a big batch of quinoa to start, using your Titanium Universal Pot, see it here. I am using the 8" Soup Pot.  Once your quinoa is cooked, set it aside to cool and begin assembling the other ingredients.


  • 4 cups quinoa, cooked and cooled
  • 1 1/2 cups broccoli florets, chopped
  • 1 cup sweet onion, chopped
  • 2 eggs, beaten
  • 1/2 cup gouda cheese diced into small cubes (I used smoked gouda and it really gives it a smokey flavor)
  • 1/2 cup cheddar cheese, shredded 
  • Sea salt and pepper


You can pre-soak your quinoa in apple cider vinegar overnight if you want it to be even more delicious. This process removes the sapponins that coat the grain and soaking it off eliminates some of the bitterness. It is good either way. Once the quinoa is boiled and sprouted. I moved it into my mixing bowl to cool, and used the same pot to start vapor cooking the broccoli. I have frozen, organic broccoli and you simply pour the frozen florets into the pot, add the lid and set the heat very low. They will be done in minutes. Move them onto a cutting board and chop them for the snacks. If you are using fresh broccoli, just rinse them and put them into the pot as well... same process. They vapor cook on low heat very quickly.

vapor cook your broccolichopped broccoli

Preheat the oven to 350 degrees. Grease mini muffin cups (or not if non-stick). Now chop the onion and grate and cube the cheeses and add them to the mixing bowl as well. Beat the eggs and pour those into the bowl. These will act as the glue to hold these together once they are baked. 

chopped onion adds flavorgouda cheesegrated cheddar

Beaten Eggs is the glueeasy to mix it all together

Fill the mini muffin tins and bake for 15 to 20 minutes or until the edges get a bit browned and crispy. Let cool on a cooling rack, pop them out, bag them and refrigerate for snacks, or plate them and serve them as warm appetizers. Your guests will appreciate a healthy alternative that is both gluten-free and a delicious quinoa snack!

Quinoa Snacks




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