Preheat oven to 325 F.
In a medium size pot over high heat, water to a boil. Add quinoa, reduce heat to low, cover and cook 12 minutes. Turn heat off, and allow quinoa to steam, covered, for 10 minutes. Allow to cool.
Toss cooled quinoa with garlic powder, chili flakes, salt and rice flour.
Whisk eggs and combine with quinoa mixture.
Add spinach, caramelized onions, tomatoes, cheese and basil.
Portion the mixture into a greased muffin tin or half-sphere silpat mold as Railtown does.
Bake for 35 minutes.
- 12 muffins