Quinoa Pizza Bites

1 cup cooked quinoa
1 cup vegetable stock
1 flax egg (1 tbsp milled flax seed, 3 tbsp hot water, mixed, set aside)
3 tbsp dried breadcrumbs
1 tsp onion powder
1 tbsp dried oregano
1 tbsp dried basil
1 tsp chopped garlic
1/2 cup vegan mozzarella cheese, shredded
Pinch of salt
Cooking spray
Muffin pan

Once quinoa is cooked, stir in flax egg and let cool for 10 minutes. In large bowl, combine cooled quinoa, onion powder, oregano, basil, garlic, 1 tablespoon of the breadcrumbs, shredded cheese, and salt. Mix ingredients until well combined and spread remaining breadcrumbs onto a plate. Roll quinoa mixture into balls using your hands and roll through the breadcrumbs. Place quinoa bites into a greased muffin pan and bake in a 375 degree preheated oven for 25 - 30 minutes.


Sauce
1/4 cup of olive oil
1/2 medium onion finely chopped
1 tsp chopped garlic
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tsp dried oregano
1 tbsp balsamic vinegar
1- 28oz can of crushed organic tomatoes
pinch of salt and pepper

In a saucepan heat the olive oil on medium heat. Add the onion and cook for 5-8 minutes stirring often. Add the garlic and continuously stir for another 1-2 minutes. Add the basil, parsley and oregano and stir continuously for another 1-2 minutes. Add the can of crushed tomatoes, pinch of salt and pepper, stir together and then heat to a boil. Once the sauce boils reduce the heat to low and simmering for 25-45 minutes (the longer, the better). Before serving, stir in the balsamic vinegar.