Bring water to the boil in a pot on the stove. Add quinoa and broccoli.
Reduce to a simmer, cook for 15 minutes or until all water has been absorbed.
Once cooked, pour cooked quinoa and broccoli into a large bowl.
Add cheese and mix until it has melted through.
Place bowl in the fridge and allow to cool for 5 - 10 minutes. Do not allow it to cool completely, it just needs to be cooled down enough so the egg won't cook when it's added in.
Preheat oven to 210 C (410 F) and line a large baking tray with baking paper.
Remove bowl from fridge and add egg, mix through.
Drop small spoonfuls of the mixture onto prepared baking tray, evenly spaced.
Bake for 18 minutes, until they are just starting to brown.
Remove from oven and allow to cool for 5 - 10 minutes before removing from tray.
Store in the fridge in an airtight container for 3 days.
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