Preheat oven to 350°F (175°C).

Spray two mini muffin tins with cooking spray (or line them if you prefer).

Place the 1 1/2 cups chopped broccoli and 1/2 cup grated carrot in a blender or food processor. Pulse until the vegetables are finely chopped but not pureed.

In a large bowl, lightly beat the 2 eggs, then add the 2 cups cooked quinoa, the pulsed broccoli and carrot, 1 cup shredded cheddar cheese, and 1/2 teaspoon salt (omit if serving to young children). Stir until thoroughly combined.

Divide the mixture evenly among the wells of the prepared mini muffin tins. Use a small cookie scoop or a spoon for even portions, and press each portion down firmly so the bites hold together.

Bake on the middle oven rack for 15–20 minutes, or until the tops are lightly browned and the bites are set.

Remove from the oven and let the quinoa bites cool in the tin for about 5 minutes before transferring to a cooling rack or serving.