These vegan matzo balls aren't like the Jewish grandmothers' classic recipe for the big, fluffy variety, but are delicious, easy to make, and soy-free.
In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.
Stir in the matzo meal (or additional quinoa flakes for GF), salt, pepper, optional onion powder, and oil. Mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
Just before baking, preheat the oven to 275º F.
Form the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until golden and firm to the touch; don’t let them brown. Allow to cool for a few minutes before distributing among soup bowls, allowing 3 to 4 per serving.