Prep: 1. Preheat oven to 350 and grease a muffin tin well. 2. Rinse quinoa in a fine-mesh strainer under running water. Drain. Add water (or use broth) and quinoa to saucepan and bring to a boil. Lower heat, cover and cook 12-15 minutes. Remove from heat and let stand covered for 5 minutes. 3. While quinoa cooks, grate cheese and chop spinach. Make: 1. Once quinoa is cooked combine all ingredients in a large bowl and mix to combine. 2. Pour into prepared muffin tin and bake for 25-30 minutes. Let cool for at least 5 minutes before removing from the muffin tin.
These also freeze extremely well! Make sure to cool them completely and then freeze on a baking sheet for a few hours before transferring them to a freezer bag. To reheat, pop them in the microwave for 20-40 seconds. It's best to reheat them one at a time if you can. These are a great healthy breakfast!