Plant Based KC

1/4 cup dry quinoa, prepare according to directions on back of package
2 Tbsp. olive oil, divided
8 oz. fresh white mushrooms, finely chopped
1 pinch salt
1/2 cup onions, finely chopped
4 cloves garlic, minced
1/2 cup quick-cooking oats
1/2 cup Italian bread crumbs
6 Tbsp. warm water
2 Tbsp. corn starch
1 tsp. salt

Heat 1 Tbsp. of olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with the pinch of salt, and cook until liquid from mushrooms have evaporated. Stir second tablespoon of olive oil into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.

Stir onion into mushrooms and cook, stirring often. Cook until onions are translucent, about 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.

Mix oats, quinoa, and bread crumbs into mushroom mixture until thoroughly combined. Season with salt. In a separate bowl, stir cornstarch and water, then add to mixture. Mixture should hold together when pressed.

Cover bowl with plastic wrap and refrigerate at least 4 hours.

Preheat oven to 450 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth. You should be able to make around 20 balls. Arrange meatballs on prepared baking sheet.

Bake in the preheated oven until meatballs are lightly golden brown, approximately 12 to 15 minutes.