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Savory Mediterranean Herb Baked Quinoa and Feta Biscuits
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By PowerProteinPlates Editorial TeamPublished Apr 29, 2026 | Updated Jul 22, 2026
Mediterranean
40 mins
high-proteingluten-freeeasy-recipeswhole-foodsmeal-prep-friendlysnack-ideas
Savory Mediterranean Herb Baked Quinoa and Feta Biscuits with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
12
- 1 cup cooked quinoa (cooled)
- 1 1/2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 3/4 cup crumbled feta cheese
- 1 cup plain Greek yogurt (full fat or low fat)
- 2 large eggs
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
Instructions
-
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, sea salt, black pepper, dried oregano, and dried thyme until evenly combined.
-
In a separate bowl, blend Greek yogurt, eggs, olive oil, lemon zest, lemon juice, and minced garlic (if using) until smooth.
-
Add wet ingredients to dry ingredients and gently fold until just combined—avoid overmixing.
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Fold in cooked quinoa, crumbled feta, fresh parsley, and fresh dill, mixing gently to distribute evenly.
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Spoon or scoop dough onto the prepared baking sheet, spacing biscuits about 2 inches apart to yield roughly 12 biscuits.
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Bake for 22-25 minutes or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.
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Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat as needed for snacks or meals.
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Enjoy these savory, protein-rich Mediterranean biscuits as a satisfying snack, alongside dips, or paired with salads and soups.
Frequently Asked Questions
- Can I meal prep Savory Mediterranean Herb Baked Quinoa and Feta Biscuits?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more quinoa or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Savory Mediterranean Herb Baked Quinoa and Feta Biscuits before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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