Ground flax seed
Italian seasonings (Gluten free)
Salt & pepper
Cook the quinoa and lentils separately and set them aside until later.
Mix the flax egg together and put it in the fridge to set up.
Add all the ingredients to a food processor and blend until you have a chunky mixture.
Form the mixture into 12 large or 24 small vegetarian meatballs and then bake them to tasty perfection!