Rinse the quinoa thoroughly under cold water. In a pot, combine the quinoa with the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Let it stand for 5 minutes, then fluff with a fork.

While the quinoa is cooking, finely chop the onion and mince the garlic cloves. Grate the carrot and zucchini using a box grater.

Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic, grated carrot, and grated zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly softened and excess moisture has evaporated.

In a large bowl, combine the cooked quinoa, cooked vegetables, eggs, breadcrumbs, grated Parmesan cheese, chopped parsley, salt, black pepper, and paprika powder. Mix everything together until well combined. The mixture should be firm enough to form balls.

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Take spoonfuls of the mixture and roll them into small balls, about the size of a walnut. Place the balls on the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown and firm.

Enjoy these super delicious Quinoa Balls with Veggies. Serve them hot as a main dish or a side, perhaps with a simple yogurt sauce or a fresh salad. They are lovely!