Preheat oven to 375 F. Grease a mini muffin tin using non-stick pan release spray.
In a large bowl, combine cooked quinoa, Italian seasoning, garlic powder, onion powder, salt, Parmesan cheese and mozzarella cheese. Mix until combined.
In a separate bowl, beat egg lightly with a fork until mixed.
Add egg to the quinoa mixture and mix until combined.
Chop the pepperoni into quarter's. Add to the quinoa mixture and mix until combined.
Pour quinoa into the prepared muffin tins and fill all the way full.
Bake for 15 minutes. Serve with marinara sauce. Enjoy!
Notes
Note: ½ cup of dry quinoa will yield about 1.5 cups of cooked quinoa