• Heat a large pan on medium heat on the stove. Add in the olive oil, vegetables, and garlic powder. 
• Saute the vegetables until well caramelized. Season with salt and pepper. Set aside.
• Add the cooked quinoa to the saute'd veggies. Set aside.
• In a separate bowl, whisk together eggs and lemon juice, and season with salt and pepper. 
• Using a well greased silicone muffin pan, evenly distribute the quinoa veggie mixture into 18 muffin wells.
• Add in the egg mixture to each muffin well - distribute as even as possible. Use a small spoon to mix the ingredients in each muffin mold well.
• Bake in a 375 degree oven for 15-20 minutes or until the egg is just set.
• Allow the muffins to cool completely and remove from the pan.
• Transfer the muffins to a container and refrigerate up to 4 days or into the freezer for 3 months.

Reheat Instructions

• Place the muffin on a paper towel (to absorb excess moisture) and microwave for 30 seconds.

Reheat Instructions (from frozen)

• Place the muffin on a paper towel (to absorb excess moisture) and microwave for 90 seconds. The muffins will give off much more moisture when reheated from frozen. Make sure you place a paper town underneath your muffin to prevent soggy muffins!