1 small jalapeno, seeds removed and finely chopped
2 cloves garlic, peeled and crushed
1/2 cup firmly packed grated carrot
1 cup grated zucchini, lightly packed
1 cup finely chopped baby spinach leaves
Salt and pepper
2 large eggs
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
Sweet chili sauce, to serve
Preheat oven to 375 degrees F.
Coat a 6-count muffin pan with non-stick spray.
Melt butter in a large saucepan over medium heat. Add onion, jalapeno and garlic; saute for one minute. Add carrot, and cook for two minutes, stirring occasionally. Add zucchini, baby spinach, salt and pepper. Stir to combine and cook for another minute.
Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in quinoa.
Allow mixture to cool for about 10 minutes. Stir eggs and parmesan cheese into quinoa mixture.
Fill the prepared muffin cups with mixture, pressing mixture down with a spoon. Top each with grated Cheddar cheese. Bake for about 30 minutes, or until lightly browned.
Serve warm with sweet chili sauce. Store in tightly covered container in the refrigerator.