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overhead photo of broccoli nuggets in a metal loaf tin with a small white bowl of yogurt dip tucked alongside

Cheesy Quinoa and Broccoli Nuggets

Cheesy Quinoa and Broccoli Nuggets are a healthy and tasty snack, appetizer, or main dish. These veggie nuggets are oven baked, and are freezer friendly if you want to make a big batch.
Course Appetizer, Snack
Cuisine American
Keyword Veggie Nuggets
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 18 nuggets
Calories 77kcal


  • Sheet pans


  • 1 bunch broccoli steamed (to yield 2 cups of broccoli pulsed to rice size)
  • 2 cups cooked quinoa from ¾ cup uncooked
  • 4 large eggs
  • ½ cup shredded cheddar cheese
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ cup unseasoned breadcrumbs
  • Olive oil for brushing


  • Preheat your oven to 180°C / 350°F. Line a large baking sheet with parchment paper and brush the parchment paper with olive oil.
  • Lightly steam the broccoli in a steamer basket over boiling water until it is bright green and tender but not soft. Rinse under cold water to stop the cooking, and drain well.
  • Transfer the broccoli to the bowl of a food processor and pulse until the broccoli is between the size of rice and peas. Alternately, you can do this with a sharp knife on your cutting board. Measure out 2 cups of the broccoli rice and transfer to a large bowl.
  • Add the cooked quinoa, eggs, shredded cheese, salt and pepper, and stir to combine well.
  • Stir in the bread crumbs.
  • Scoop a 1-2 tablespoons of quinoa mixture into your hands (wet hands help with this) and press together to form a nugget.
  • Arrange the patties on the prepared parchment paper with a little bit of space between them. Brush the tops with a little bit of olive oil.
  • Bake for 20 minutes, until golden. Remove from the oven and allow to cool slightly before serving.


  • Nutrition values are an estimate only.
  • This recipe makes about 18 nuggets depending on how big you make them.
  • To freeze, place in the freezer on a baking tray in a single layer. Once they're frozen you can pop them into a freezer bag and they'll be good for about 3 months.
  • For gluten-free nuggets, use gluten-free breadcrumbs. 


Calories: 77kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 134mg | Potassium: 167mg | Fiber: 2g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 1mg