Boil quinoa for 12-15 minutes. You can tell it's cooked once the little 'tail' has been released and the quinoa is tender to eat. Drain and allow to steam dry as it cools for 15 minutes or so. You don't want waterlogged quinoa.
Heat olive oil in a frypan, add the onion and herbs and cook until the onion is soft and beginning to colour.
Mix everything together in a large mixing bowl and add salt and pepper to taste.
Spoon mixture evenly into two 12 hole mini muffin pans, using a teaspoon to push the mixture in firmly and create an evenly mounded top. I used silicon pans and the pizza bites popped out with no trouble, but they'll stick if you're using metal pans so make sure to grease and line your pans if necessary.
Bake for 15-20 minutes, until golden brown.
Allow to cool for 5-10 minutes before removing from the pan.
Notes
Makes 24 mini muffin sized bites, or 12 regular muffin sized. Serve plain, or with tomato sauce (ketchup), salsa, or marinara sauce for dipping. Nutrition information is approximate (but should be pretty close!) - I cooked too much quinoa and didn't weigh the cheese.