Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 

To cook quinoa, add water to a pot with a lid. Add quinoa. Bring to a boil and lower heat until you have just a simmer. Cover and simmer for about 10-15 minutes until most of the water has absorbed. 

If there's any water left, drain in a wire mesh strainer. It should be mushy, not fluffy like we'd normally have it for salads or most other recipes. Add the quinoa to a large mixing bowl.

Sauté onions until translucent and tender. 

Add garlic and whatever herbs you are using and sauté a few more minutes until the garlic and herbs are aromatic. Add seasoning salt, if using. 

Scrape the onion mixture into the mixing bowl. 

Add the lentils, rice crumbs, and finely ground walnuts (or sunflower seeds) and mix. 

Using a potato masher or the back of a fork (or your hands!) mash the lentil into the mixture until it will easily form balls. 

Using a small (1 1/2") cookie scoop or a tablespoon and your hands, form balls and place them on the parchment-lined baking sheet. 

Bake for 15 minutes. Using a small metal spatula, carefully lift and flip them over. There should be a firm, crispy base. 

Bake for another 10 minutes. 

Serve as is, or continue on to the glazing step below. 

For glazing, use your favorite sauce such as a sweet and sour or teriyaki or barbecue. Using tongs, dip into the sauce and place back onto the baking sheet. Place back into the 400-degree oven for about 10 minutes to get a sticky, but not gooey glaze baked on. 

Remove from the baking sheet and add to your pasta, sandwich, salad or whatever deliciousness you are making.