Prepare the Quinoa:

o Rinse the quinoa under cold water and cook it according to the instructions on the package. Once cooked, fluff it with a fork and set it aside to cool.

Sauté the Vegetables:

o In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced onion and sauté for about 2-3 minutes until softened and translucent.

o Add the chopped mushrooms and red pepper to the skillet. Sauté for another 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.

o Add the mashed garlic and sauté for an additional 1-2 minutes until fragrant. Remove from heat and set aside to cool slightly.

Mash the Potatoes:

o Boil the diced potatoes until tender. Drain and mash them in a large mixing bowl.

Combine Ingredients:

o Add the cooked quinoa, sautéed vegetables, chopped parsley, paprika, cayenne pepper, and sesame seeds to the bowl with the mashed potatoes.

o Season with salt and pepper to taste. Mix everything well until fully combined. The mixture should be thick and hold together when shaped.

Form the Veggie Balls:

o Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

o Using your hands, shape the mixture into small balls, about 1-2 inches in diameter, and place them on the prepared baking sheet.

Bake the Veggie Balls:

o Drizzle the remaining 1 tablespoon of vegetable oil over the veggie balls or lightly spray them with cooking oil.

o Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch. Flip the veggie balls halfway through the baking time to ensure they cook evenly.

Serve:

o Remove the veggie balls from the oven and let them cool slightly before serving. Enjoy them as an appetizer with your favorite dipping sauce, or serve them over pasta, rice, or salad for a satisfying meal.