Description

These fluffy broccoli quinoa drop biscuits are packed with vibrant veggies and wholesome quinoa, offering a nutritious twist on classic comfort food. Perfect for a quick breakfast, brunch, or side dish, they’re gluten‑free, dairy‑free, and bursting with flavor.

Ingredients

Scale

1 cup Broccoli – head, not stem, uncooked and finely grated
½ cup Roasted Red Pepper – not stored in oil, finely chopped
1 cup Cooked Quinoa
⅓ cup Spring Onions – finely sliced
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 can Coconut Milk – 15 ounces / 425 mL
⅓ cup Olive Oil
4 cups Self-Rising Flour
Optional – for a cheesy flavor: ⅓ cup Dairy-Free Cheddar – shredded

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine self‑rising flour, onion powder, garlic powder, smoked paprika, and salt.
Add coconut milk and olive oil, mixing until a smooth batter forms.
Fold in grated broccoli, chopped roasted red pepper, cooked quinoa, and sliced spring onions until evenly distributed.
Scoop the batter onto the prepared baking sheet in rounded mounds (about ¼ cup each) and bake for 15‑18 minutes, or until golden brown and a toothpick comes out clean.
Allow biscuits to cool slightly, serve warm, and enjoy the wholesome goodness!

Notes

Tip: For extra flavor, sprinkle additional shredded dairy‑free cheddar on top before baking. Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in a toaster oven for a crisp finish. This recipe is naturally vegan and gluten‑free, but you can add regular cheese if not dairy‑free.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg

Keywords: broccoli, quinoa, gluten-free, dairy-free, healthy, comfort food