Add the quinoa and vegetable broth to a medium sized pot and bring to a boil. Reduce the heat and simmer for about 15 minutes or until it is cooked and all the liquid has been absorbed. Set aside to cool.
In a large pan, sauté the onion in olive oil until softened. Then add in the spinach and cook until it’s wilted.
Add the quinoa to a large bowl and mix in the spinach and onion, Hemp Hearts, garlic powder, oregano, feta, salt and pepper, and eggs.
Spray a mini muffin pan with cooking spray or grease with coconut oil. Spoon about a tablespoon of the mixture into the pan and press it down with the back of a spoon.
Bake for 18 to 20 minutes or until it is lightly browned around the edges. Let cool and then remove from the pan using a butter knife. Serve and enjoy!