Step-by-step instructions

1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a mixing bowl, toss together zucchini, bell pepper, and red onion with olive oil, salt, and black pepper. Spread them out on the baking tray.
3. Roast the vegetables for about 15–18 minutes or until tender and lightly caramelized. Allow them to cool slightly.
4. In a large mixing bowl, combine the roasted vegetables, cooked quinoa, egg, breadcrumbs, garlic powder, and smoked paprika. Stir everything together until well mixed.
5. Take about 2 tablespoons of the quinoa mixture into your hand, flatten it, and place a small teaspoon of goat cheese in the center. Seal the mixture around the cheese to form a ball. Repeat this process until all the mixture is used.
6. Place the quinoa bombs on the prepared baking tray, ensuring they’re spaced out. Bake for 18–22 minutes, flipping once, until they’re golden and crisp.
7. While baking, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for about 5–7 minutes or until thick and glossy.
8. Once the quinoa bombs are done, drizzle the warm honey-balsamic glaze over them. Garnish with fresh herbs and additional goat cheese, if desired.

Best ways to enjoy it

These roasted veggie and goat cheese stuffed quinoa bombs can be enjoyed in a multitude of ways. Serve them as appetizers at your next event, pair them with a fresh salad for a hearty lunch, or simply enjoy them as a healthy snack on the go. You might also consider serving them with a creamy avocado sauce or yogurt dip for an extra layer of flavor.

How to store

To keep your quinoa bombs fresh, store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. When you’re ready to eat, simply bake them directly from frozen, adjusting the cooking time as needed.

Helpful cooking tips

• Make sure to let your roasted vegetables cool slightly before mixing them with the other ingredients to prevent cooking the egg.
• For added flavor, consider adding some chili flakes to the quinoa mixture for a spicy kick.
• If you’re short on time, prepare the quinoa and roast the veggies a day ahead and keep them in the fridge until you’re ready to assemble and bake.

Creative twists

Feel free to mix up the flavors by adding different vegetables or cheeses. Spinach, mushrooms, or butternut squash could all give these bombs a fresh twist. For a lactose-free option, simply replace goat cheese with your favorite dairy-free cheese substitute. You might also try swapping the honey-balsamic glaze with a tahini dressing or pesto for a new flavor experience!

Common questions

How long does it take to prepare?

This recipe typically takes about 40-50 minutes from start to finish, including roasting the vegetables and baking the bombs.

Can I make these quinoa bombs ahead of time?

Absolutely! You can prepare the quinoa bombs and either refrigerate them before baking (up to a day in advance) or freeze them for later use.

Are there any substitutions for the goat cheese?

Yes! If you’re not a fan of goat cheese, feel free to use feta, cream cheese, or even a vegan cheese option to suit your dietary preferences.

With these Roasted Veggie & Goat Cheese Stuffed Quinoa Bombs, not only are you indulging in something delicious, but you’re also mastering a recipe that checks all the boxes for health and taste. Enjoy every bite!