Preheat the oven to 350 °F (180 °C).
1 Boil the quinoa in water for 10–15 minutes. Strain and let cool.
2 Peel the garlic and onion, then chop them in a food processor with the zucchini.
3 Mix everything with the quinoa and add the finely diced sun-dried tomatoes.
4 Crumble the Feta cheese and add it to the mixture, along with the eggs and breadcrumbs.
5 Season and shape the quenelle dumplings using two tablespoons.
6 Oil the frying pan and cook the dumplings for 20–25 minutes.
Tip: you can serve your quenelle dumplings with tomato sauce.