Bring water and quinoa to a boil.

Cover and reduce heat to a simmer.

Cook for 12-15 minutes until water is absorbed. Add salt and set aside.

Preheat oven to 350 degrees.

In a food processor combine the rest of the ingredients and add the cooled quinoa.

Process until combined well.

Pour mixture into 24 mini muffin cups.

Bake for 20 minutes.

Cool slightly.

Remove and cool on a wire rack.

Once cooled add cream cheese frosting if desired.