Add the quinoa to a saucepan along with the stock, bring to a boil, reduced heat, cover and simmer until stock is absorbed and quinoa is fluffy. Set aside to cool
Preheat oven to 180c or 350f (gas mark 4)
Drizzle a frying pan with a little olive oil and fry the onion, until softened.
Add this to a bowl, along with the carrot, cheddar, sour cream, cilantro and cooled quinoa and mix well.
Stir in the egg and egg white
Grease a mini muffin tray and spoon the mixture into each muffin hole. Place in the oven and bake until lightly golden and set (approx 30 mins).