Healthier living, one day at a time!

Quinoa Pizza Bites

Prep Time

30 minutes

Prep Notes

Note:  This is a good recipe using leftover quinoa! It makes a great healthy appetizer to bring to a holiday party.

"The simplicity of these balls belies their complex flavors. The pairing of fresh basil and tomato paste here is truly evocative of pizza. These make a great party appetizer or main course alongside a crisp salad."

Cooking Time

25 minutes


2 dozen servings


Ingredients for Bites:

2/3 cup (160 ml) quinoa, dry (or about 2 cups cooked and eliminate the broth)

1 1/3 cups (480 ml) vegetable broth or stock (chicken or vegetable work well for this)

1 14 oz. can cooked garbanzo beans, drained and rinsed

10-15  fresh basil leaves, chopped (or 2-3 tbsp fresh, chopped)

1/2 tsp (2.5 ml) dried oregano (or 1 tbsp fresh, chopped)

1/2 tsp (2.5 ml) dried oregano (1 tbsp fresh, chopped)

1/2 cup (120 ml) fresh parsley, chopped

1 clove garlic, chopped (about 1 tsp)

1 6 oz. can (167 ml) tomato paste

1/2 tsp salt

avocado mayo with carmelized onion and basil 


  1. If your quinoa is not pre-rinsed, rinse well and drain.  Bring the broth to a boil in a medium pot over high heat. 
  2. Add quinoa, lower heat to simmer, cover and cook for 20 minutes. Check the quinoa; if the liquid is not yet absorbed, cover and cook for 5-10 minutes longer, until the liquid is absorbed and quinoa is softened. Set aside.
  3. Preheat oven to 350°F. Line two cookie sheets with parchment, or spray with nonstick spray.
  4. While quinoa is cooking, drain and rinse your garbanzo beans and place in food processor. If using fresh herbs, you can roughly chop them and put them in with the beans. Add roughly chopped garlic clove. Pulse herb and bean mixture until almost smooth. 
  5. Place mixture in a large bowl and add the tomato paste, cooled quinoa and salt. 
  6. With a spoon or clean hands, mix the “dough” until well combined.
  7. Using a small ice cream scoop or tablespoon, scoop the mixture and roll into balls. Place on cookie sheets and, using your finger, make a small depression in the middle, flattening them out a bit.
  8. Bake in preheated oven 25 minutes, rotating the pans about halfway through, until the balls are dry and well browned on the outside. 
  9. While baking, make your avocado mayo.
  10. Let cool a bit. Place a dollop of avocado mayo in each depression on top.
  11. Serve immediately. If not serving immediately, do not add the mayo, and store in a covered container in the refrigerator up to 5 days. May be frozen as well.


It's funny, last year I made Mediterranean Pizza for the 4th of July and this year Pizza bites...seems like a new holiday tradition is starting...
Adapted this recipe from the Candida Diet.  The original rolls the batter into balls and bakes them.  I made them into little flat "bites," used garbanzo beans, and added a dollop of avocado mayonnaise with carmelized onion.


Adapted from recipe by Ricki Heller from Candida Diet