Preheat oven to 325° F.
Generously spray a muffin tin with cooking spray.
In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy.
Add cooked quinoa to the egg mixture to combine.
Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full.
To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse.
Bake muffins 20-25 minutes until edges are slightly browned.