1 cup water (or broth)
1 onion, finely chopped
3 jalapeño peppers, seeded, diced
2 garlic cloves, minced
2 eggs, lightly beaten
2 tablespoons cream cheese
1 cup grated Cheddar cheese
Salt and Pepper to taste
In a medium pan, cook quinoa with water or broth for 15 minutes or according to package directions. Let cool.
Preheat oven to 350° F/180°C.
In a large bowl, combine cooled quinoa, chopped onion, diced jalapeño, minced garlic, beaten eggs, cream cheese, grated Cheddar cheese, salt and pepper.
Put a heaping tablespoonful of quinoa mixture into mini-rectangular silicon cups / muffin cups.
Bake for 15 to 20 minutes, or until edges turn golden brown.
Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.