In a small saucepan, bring the broth to a boil; add quinoa. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12-15 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and allow it to cool for several minutes.
Preheat oven to 350 F. Line muffin tin with silicone baking cups (or spray muffin tin with cooking spray).
In a medium pan over medium heat, heat olive oil, then add zucchini, carrots, peas and corn. Saute until bright and softened about 2-3 minutes.
In a large bowl, mix together the quinoa, eggs, cheese, onion powder, and veggies. Add salt and pepper and mix to combine.
Evenly divide the mixture among 20 muffin cups, pressing down firmly with the back of a spoon to pack down mixture. Each cup should be about half to three quarters full.
Bake for 20 minutes or until quinoa cups are slightly firm to the touch. Cool for several minutes before removing from muffin pan to allow cups to firm up. Serve warm.