Quinoa Edamame Egg Muffins

Ingredients

• 3/4 cup water
• 1/2 cup quinoa
• buttery cooking spray
• 2 large whole eggs
• 6 large egg whites
• 1 individual container (6 oz.) fat-free Greek Yogurt (We used Fage Total 0% Milkfat Greek Yogurt.)
• 2 Tbsp. Parmesan cheese, shredded
• 2 Tbsp. parsley or cilantro, shredded
• 1 cup edamame, thawed and shelled
• 24 tsp. sriracha sauce