Scoop the quinoa mixture into each muffin cup. Sprinkle the tops with more cheese if desired.
Bake for 22-25 minutes. Let cool 10 minutes, then transfer to a rack to cool completely.
These muffins can be stored in the fride for up to 1 week, or freezer for up to 3 months. To Serve: Wrap one in a paper towel and reheat in the microwave for 1-2 minutes. Serve with salsa, avocado mayonnaise or any other sauce you enjoy.