Place quinoa and water in a small pot and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
Preheat oven to 350 degrees F and grease 18 muffin cup tins.
Combine all frittata ingredients in a large mixing bowl along with the cooked quinoa and mix until combined. Scoop 1/4 cup mixture into each muffin cup. Bake for 18-20 minutes or until set and knife comes out clean.
Run a knife around the edge of each frittata to remove from pan. Serve hot.
Notes
*I get my ham at the deli counter and ask for on thick slice (about 1/4 inch thick). It usually comes out to be about a quarter pound. I just dice it up and toss it in with everything.