Wash the broccoli and cauliflower and divide them into florets.
Toss in boiling water for one minute. After a minute, remove, let the water drain and cool. While the vegetables are cooling, cook the quinoa as indicated on the package.
Chop the cooled vegetables with a knife into small pieces.
Add eggs, quinoa, mozzarella, Parmesan, salt and pepper to the chopped vegetables.
Mix everything well, taste it, maybe someone doesn't have enough salt or pepper.
Grease muffin molds with vegetable oil and fill with vegetable mixture.
Preheat the oven to 180*C (350*F) and bake the cupcakes for 20-25 minutes.