Start by preheating the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 6-hole muffin pan and set aside.
Place the chopped spinach in a blender and pulse until finely chopped but not pureed completely.
In a mixing bowl whisk together the eggs and yogurt until well combined.
Add the spinach, cooked quinoa, most of the grated cheese (leave some to sprinkle on top) and seasoning and stir thoroughly.
Spoon the mixture into the prepared pan, sprinkle the remaining cheese over each muffin and bake in the centre of the oven for 30 minutes.
Remove from the oven and set aside for a few minutes before serving.
To save time I recommend cooking the quinoa ahead. Boil it in lightly salted water according to packet instructions, drain (if needed) and set aside to cool completely. Then cover and refrigerate for up to 3 days.
Use either regular or reduced fat cheese.
If you rinse the spinach dry it thoroughly before chopping and blending.
You can add bacon bits, chopped ham, sun dried tomatoes, chives or other ingredients (in small quantities) into the batter.
Refrigerate leftover quinoa egg muffins, covered, for up to 2 days. Enjoy hot or cold.
Freeze in an airtight container for up to 3 months.
Preparation time does not include the time needed to cook the quinoa.