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Heat the oven to 375 degrees. Grease a mini muffin pan, preferably a silicone one, really well with oil or oil spray.
In a large bowl, mix the quinoa, veggies, eggs, yogurt, half of the cheese, salt, and garlic powder (if using).
Divide the quinoa mixture between the mini muffin cups then top each one with a little of the remaining cheese.
Bake until the tops are golden brown, 15 to 20 minutes.
Allow to cool in the pan then run a butter knife around each nugget to loosen it and remove from the pan.
Store nuggets in the fridge for up to 4 days.