Cauliflower Quinoa Meat-Less Meatballs

⅔ cup uncooked quinoa (makes about 2 cups cooked)

1 (12 oz) package frozen riced cauliflower

½ cup breadcrumbs

3 eggs, beaten

½ tsp paprika

1 tsp salt

½ tsp oregano

½ tsp basil

1 onion, chopped finely

Olive oil, for frying

1 jar of marinara sauce (we love Rao's!)

Pasta, for serving

Parmesan cheese, for serving

Cook quinoa according to package directions.

Steam cauliflower until fork-tender.

Heat a large skillet on medium-low flame. Add oil and sauté onions until caramelized.

Add all ingredients to a large bowl and mix well.

Heat the same large skillet again and add oil. In batches, fry the "meatballs" on all sides until golden. Store on a paper towel-lined plate and repeat process with the remainder of the meatballs.

While frying, cook pasta in a separate saucepan.

Once all meatballs are finished, combine with drained pasta, add in marinara sauce, and sprinkle with Parmesan cheese. Enjoy!

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Cauliflower Quinoa Meat-Less Meatballs