Put the quinoa in a strainer and rinse with cold water; pour into a pot along with the lentils and cover with cold water two fingers over quinoa and lentils.
Place a lid on the pot and bring to a boil, uncover and simmer for 20 minutes. Drain and let cool.
Put in a blender two-thirds of the quinoa-lentils compound, add the onion, oil, salt and paprika; I also added a handful of fresh arugula, to add flavor and color. Blend finely and then add the remaining quinoa and lentils.
Stir the mixture well and mix in a plate the flours and breadcrumbs. Prepare a baking sheet and cover with parchment paper.
Form the balls and put them one by one into the flours-breadcrumbs mix; put them on parchment paper and grease them lightly with oil (using a spray or a small brush).
Bake the quinoa balls in the oven at 200°C for 30 minutes (I also turned on the grill, to get a nice, crispy crust).
You can serve the quinoa balls straight from the oven...but cold are delicious too. With a vegetable side the quinoa and lentil balls make a wonderful dinner, you can even serve them with raw vegetable sticks and vegan dips for a tasty appetizer.