These quinoa veggie breakfast biscuits are savory, hearty, and perfect for starting your day on a nourishing note. Packed with protein-rich quinoa, colorful vegetables, and warm spices, they’re ideal for busy mornings, meal prep, or a wholesome on-the-go breakfast.
Why You’ll Love This Recipe
These biscuits are filling without being heavy and deliver balanced nutrition in every bite. They are easy to make, freezer-friendly, and customizable with your favorite vegetables. The texture is tender inside with lightly crisp edges, making them satisfying whether eaten warm or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup uncooked quinoa, rinsed
2 cups water
1 cup finely grated carrot
1 cup finely chopped zucchini, moisture squeezed out
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped green onion
2 large eggs
1/4 cup olive oil
1/2 cup plain unsweetened yogurt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup shredded cheese
Directions
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let cool.
In a large bowl, combine the cooked quinoa, carrot, zucchini, bell pepper, and green onion.
In a separate bowl, whisk together the eggs, olive oil, and yogurt.
Add the wet mixture to the quinoa mixture and stir until well combined.
In another bowl, mix the flour, baking powder, baking soda, salt, black pepper, garlic powder, and paprika.
Gradually fold the dry ingredients into the quinoa mixture until just combined. Stir in the shredded cheese.
Scoop about 1/4 cup of dough for each biscuit and place onto the prepared baking sheet, gently flattening the tops.
Bake for 22–25 minutes, or until the biscuits are set and lightly golden.
Allow to cool for a few minutes before serving.
Servings and timing
This recipe makes 10 biscuits.
Preparation time is approximately 20 minutes, and baking time is about 25 minutes, for a total time of 45 minutes.
Variations
You can swap the vegetables based on what you have on hand, such as finely chopped spinach or corn. For extra flavor, add dried herbs like oregano or thyme. Using whole wheat flour will give a slightly denser, nuttier biscuit. A dairy-free yogurt and cheese alternative can also be used.
Storage/Reheating
Store the biscuits in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat in a 170°C (340°F) oven for 8–10 minutes or microwave for about 30 seconds until warmed through.
FAQs
Can I make these biscuits ahead of time?
Yes, they are perfect for meal prep and can be stored or frozen easily.
Are these biscuits suitable for breakfast on the go?
Absolutely, they hold together well and are easy to eat without utensils.
Can I use pre-cooked quinoa?
Yes, use 3 cups of cooked quinoa in place of the uncooked amount.
What vegetables work best in this recipe?
Finely chopped or grated vegetables with low moisture work best.
Can I make them gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
Do these biscuits taste good cold?
They do, but they are best enjoyed slightly warm.
Can I skip the cheese?
Yes, the biscuits will still hold together, though the flavor will be milder.
How do I prevent soggy biscuits?
Be sure to squeeze excess moisture from vegetables like zucchini.
Can I add spices?
Yes, cumin, chili powder, or herbs can be added for extra flavor.
Are these biscuits kid-friendly?
Yes, their mild flavor and soft texture make them great for kids.
Conclusion
Quinoa veggie breakfast biscuits are a wholesome and convenient way to enjoy a savory breakfast packed with nutrients. Easy to customize and simple to prepare, they’re a reliable option for busy mornings, meal prep, or a healthy snack any time of day.
Quinoa Veggie Breakfast Biscuits are hearty, savory, and nutrient-rich, combining cooked quinoa, fresh vegetables, and warm spices in a soft, cheesy biscuit that’s perfect for busy mornings or meal prep.
Ingredients
1 cup uncooked quinoa, rinsed
2 cups water
1 cup finely grated carrot
1 cup finely chopped zucchini, moisture squeezed out
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped green onion
2 large eggs
1/4 cup olive oil
1/2 cup plain unsweetened yogurt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup shredded cheese
Instructions
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Let cool.
In a large bowl, mix cooked quinoa, carrot, zucchini, bell pepper, and green onion.
In another bowl, whisk together eggs, olive oil, and yogurt. Add to the quinoa mixture and stir to combine.
In a separate bowl, whisk flour, baking powder, baking soda, salt, pepper, garlic powder, and paprika.
Gradually stir the dry mixture into the wet mixture until just combined. Fold in shredded cheese.
Scoop about 1/4 cup of dough per biscuit onto the baking sheet. Flatten tops gently.
Bake for 22–25 minutes or until set and lightly golden.
Let cool for a few minutes before serving.
Notes
Swap veggies for spinach, corn, or chopped mushrooms.
Add herbs like thyme or oregano for extra flavor.
Use whole wheat or gluten-free flour if preferred.
Dairy-free yogurt and cheese alternatives can be substituted.
Squeeze out zucchini moisture to avoid soggy biscuits.
