Preheat the oven to 300 degrees. Spread the cooked quinoa out on a parchment lined baking sheet. Bake the quinoa for 25-30 minutes. Let cool and then transfer to a mixing bowl, breaking up any clumps. Afterwards, immediately, set the oven to 425 degrees.

While the quinoa is baking, place all of the ingredients for the meatballs together in a mixing bowl and mix until combined. Form 10-12 golf sized meatballs from the mixture and set aside on a plate.

Once the quinoa is done cooking, lightly coat the meatballs with the mustard and then dip the meatballs in the quinoa, coating well on all sides. Place the prepped meatballs back on a baking tray with a new sheet of parchment paper.

Spritz the meatballs with cooking spray and bake until cooked through, 15-20 minutes.

While the meatballs are baking, place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the crushed tomatoes, tomato paste, oregano and season with salt and pepper. Cook for 10-15 minutes or until sauce fully reduces. Once done, set aside.

Once the meatballs are done (around same time as sauce) set aside and immediately set the oven to a high broil. Place about a teaspoon of the sauce on top of each meatball. Then, sprinkle the tops of the meatballs with the mozzarella cheese (the sauce should help the mozzarella keep in place) and place back into the oven. Cook for 1 minute or just until the cheese melts.

Plate the zucchini noodles into bowls and top with equal amounts of sauce and top finally with meatballs (3 meatballs per plate). Garnish with additional parmesan cheese and parsley.