Combine the dry quinoa in a small saucepot with 2/3 cup water and bring to a boil. Simmer for 10 minutes, or until quinoa is done. Fluff with a fork.
Preheat the oven to 350.
Place the cooked quinoa in a large bowl. Add the eggs, cheese, finely chopped kale and garlic salt. Beat well until combined.
Divide mixture into greased muffin tins (make sure you really grease these well. I used olive oil!).
Bake for 20 minutes or until puffy and golden. Let cool 10 minutes before removing from muffin tin.