• Hands-on Time

    15 min

  • Total Time

    25 min

  • Difficulty

    Not Too Tricky

  • Servings

    24 Poppers

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Baked Quinoa Poppers


Baked Quinoa Poppers

  • 2 cups chicken stock
  • 1 cup quinoa
  • 1 egg beaten
  • 3 tablespoons chopped onion
  • 1/2 cup shredded cheese
  • 1/2 teaspoon paprika
  • Salt & pepper to taste
  • 1 cup panko bread crumbs


Baked Quinoa Poppers

Preheat oven to 350 and line a baking sheet with parchment paper.

Prepare quinoa according to instructions on the package using chicken stock instead of water.

Allow cooked quinoa to cool slightly.

Add the beaten egg, onion, cheese, paprika, salt & pepper to the cooked quinoa.

Using a melon baller or cookie scoop, shape poppers.

Roll each popper in the panko crumbs and place on the parchment-lined baking sheet.

Cook for 20-25 minutes until slightly toasted.