For 12 muffins, I washed and cooked 120 g of quinoa (1 full measuring Cup for a slow cooker). Grated zucchini and cheese on a large grater, sliced low-fat ham. Chopped herbs (I have parsley and green onions). Added 2 eggs and mixed all the ingredients. Spread the mixture into muffin pans and bake in the oven at 180C for 20 minutes.