1/2 cup uncooked quinoa (80g)
1 + 1/4 cup water
1/4 tsp salt
2/3 cup finely chopped broccoli
1/2 cup low fat cheddar cheese, grated
1/2 tsp baking powder
1/4 tsp onion powder
1/8 tsp garlic powder
salt and pepper to taste

Line or grease a mini muffin tin very well. Set aside.
Bring water to a boil. Add quinoa and salt, cover, and lower to a simmer. Simmer covered for 35 minutes, then turn off heat and check on it. If quinoa is not yet light and fluffy, put the lid back on and let it sit without heat on for an additional 10 minutes.
Preheat oven to 180˚C. Stir all remaining ingredients into quinoa, and add salt and pepper to taste.
Portion into the muffin tin, smoothing the tops. Bake on the centre rack for 30-35 minutes, turn off the heat and let sit in the closed oven an additional 5 minutes. Let cool completely before going around the sides with a knife and removing from the muffin tin. Leftovers can be covered and refrigerated or even frozen for another day.

Serves: 10
Calories per serve: 60