Combine Quinoa (150 gram) and Water (1 1/3 cup) in a pot and simmer for ten minutes, or until tender. Meanwhile, add Cauliflower (2 cup) to a large pot of water and simmer until fork-tender, about ten minutes. Strain and add to a food processor. Blitz until mostly broken. Add Breadcrumbs (1/2 cup), Large Egg (2), Garlic (1 clove), Finely Ground Black Pepper (1/4 teaspoon), Salt (1 teaspoon), Smoked Paprika (1 teaspoon), stirring. Roll into tablespoon-sized balls.
Heat Olive Oil (1/4 cup) in a large skillet over medium/high heat. Fill the skillet with a batch of meatballs and cook, flipping them often to evenly brown all sides (about five minutes per batch). Continue heating new oil and cooking batches until meatballs are all cooked. Place on a paper towel when finished.