Asparagus and Goat Cheese Quinoa Breakfast Muffins

Bob’s Red Mill tri-color quinoa, 1 cup dried (yields 3 cups cooked)

Extra virgin olive oil,

Yellow onion, 1 small or ½ large

Asparagus, 1 bunch

Goat cheese, plain, 8 oz (we use Laura Chenel brand)

Tarragon, fresh, 1 bunch (approximately 1/3 cup leaves)

Eggs,

Salt,

Black pepper,