Preheat oven to 425 degrees Fahrenheit.

Slice the green onions into 1/4 inch wide slices, save the green tops for garnish. Add the white bottom-half slices to a sauté pan with the coconut oil over medium heat and sauté until translucent (3-5 minutes)

In a large mixing bowl make the flax egg, then add the black beans and mash together.

Add the sautéed onion, cooked quinoa, oat flour and seasonings; stir together until a sticky mix forms.

Roll the mix into bean-balls, depending on the size of balls you make you will get around 12.

Place on a baking sheet with silicone mat or parchment paper and roast for 15 minutes, rotate and cook for another 10 minutes.

While the bean-balls are cooking, heat the pasta sauce and cook the noodles.

Serve garnished with the remaining green onion and enjoy!