1. Heat oven to 375 degrees. Grease a 24-cup mini muffin tin with cooking spray and coat bottom and sides of each cup with 1/2 teaspoon Parmesan, shaking out any excess that didn't stick.
2. Stir together broccoli, quinoa, cheddar, eggs, garlic powder, onion powder, and salt in a large bowl until combined.
3. Scoop two heaping tablespoons quinoa mixture into each muffin cup and bake until golden brown and set, 25 to 30 minutes. Let cool 5 minutes in tin before carefully removing. Repeat baking with remaining quinoa mixture, greasing, coating, and filling just 12 of the muffin cups.
Source: Hannaford fresh Magazine, September - October 2018