Begin by cooking quinoa as directed on package. Allow to cool to room temperature before mixing with other ingredients.
Preheat oven to 350° F. Spray mini muffin pan with cooking spray (if you do not have a mini muffin pan, simply use a regular one).
Shred zucchini, dice ham, slice green onions, and grate cheese; set aside.
Add eggs to a large mixing bowl along with cooked quinoa, zucchini, ham, onions, cheese, chopped parsley, Parmesan, salt, and pepper. Mix well. Pour mixture into each muffin cup, filling right to the top.
Bake for 15-20 minutes until eggs have set and the muffins begin to brown.
Allow to fully cool before packing into to-go containers. Slice bell peppers and pineapple and add to lunch boxes as well.