Cheesy Spinach Quinoa Cups (with Video)

These cheesy spinach quinoa cups are a high protein, veggie-packed snack! Portable, freezer-friendly, and great for meal prep.

When it comes to healthy snacks, I often find myself gravitating towards sweet options, and always seem to forget how delicious savory ones are. I mean...air fryer chickpeas, english muffin pizzas, and cheesy spinach quinoa cups are certainly nothing to complain about!

If you're looking for a snack that sneaks in some veggies without being too veggie- forward, I think you're going to love these quinoa cups!

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Recipe video

Watch the video below to see how to make cheesy quinoa cups! You can find more of my recipe videos on my YouTube channel.

Ingredient notes

• quinoa- you'll need 2 ½ cups cooked quinoa for this recipe, which is roughly 1 cup uncooked. You'll want your quinoa to be cooled before mixing up the quinoa cups, so make sure you cook it earlier in the day.
• cheese- I've used mozzarella cheese, but you could get creative. Aged cheddar or havarti would add great flavor!
• spinach- frozen spinach should be thawed and pressed before using; if you use fresh, I advise sautéing it until wilted.
• eggs- we used large eggs in this recipe; flax eggs or other alternatives have not been tested (drop us a comment if you give it a try!)

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Step by step directions

1. Cook quinoa- You need cooked & cooled quinoa for this recipe, so make sure you cook it earlier in the day.

Ways to cook the quinoa

• On the Stove Top
• In a Rice Cooker
• In an Instant Pot

2. Mix up batter- in a bowl, stir together the cooked and cooled quinoa, cheese, spinach, salt, onion and garlic powder, and eggs.

3. Spoon into muffin pan- Grease a mini muffin pan with spray oil or olive oil. Press the quinoa cup mixture into the pan, then sprinkle tops with reserved cheese. Bake at 350°F for 15-18 minutes.

4. Cool- Cool the cups completely in the pan, then carefully work a knife around and pop them out.

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FAQ

Meal prep & storage

• fridge- cool completely, then store in an air tight container in the fridge for up to 4 days
• freezer- cool completely, then wrap loosely in parchment paper. Store in a larger freezer bag or meal prep container for up to 3 months
• thaw- overnight in the fridge
• serve- cold or warmed up

More healthy snacks

• No Bake Energy Bites Seven Ways
• Southwestern Baked Falafels with Black Beans & Corn
• Spicy Roasted Chickpeas