1. If you don’t have left over quinoa to deal with, begin by preparing your quinoa. In a pot add a dash of oil and the uncooked quinoa grains. Swish it around at the bottom of the pan and let the pot slowly toast the quinoa. Let the quinoa cook for about 3 minutes until you can smell its slightly toast. Dont leave for too long or they will burn. Begin to add the water and close the lid. Cook for 15 minutes and then fluff with a fork and set aside.

2. Meanwhile, Steam your broccoli in a steamer or in a pot with water just barely covering the broccoli florets. Steams for 5-7 minutes until nice and soft and crumbly but still bright green. Rinse under cold water immediately and  squeeze out and drain excess water.  Dice into really small pieces. 

3. Mix eggs into the cooled and cooked quinoa. Add grated onion and mayo, cheese, lemon zest, salt and pepper. Stir in broccoli. 

4. Prepare 1 regular muffin tin and 1 small muffin tin.  Oil the tins with grapeseed oil or coconut oil.  Fill each cup half way with broccoli, quinoa, cheddar mixture and press down on top. 

5. Bake at 350F for 25 mins until crispy.

6. To get them out of the muffin tins take a spatula and move it around all sides of the bites until they come loose. 

If not crispy enough on bottom for you, turn pan on medium to high heat, add a bit of olive oil to pan and fry the bottoms till nicely toasted and golden brow.