Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or foil OR spray regular muffin tins with oil spray.

In a skillet over medium-high heat, add oil. Add onions and saute until translucent, approximately 4 minutes. Add garlic and saute 30 seconds. Add mushrooms, salt, and pepper and saute 15 minutes until most of the moisture is released and mushrooms are cooked down.

Add wine and deglaze skillet (scraping up brown bits). Cook another 5 to 10 minutes. Add oregano, sage, red pepper flakes, parsley, and beans. Turn off heat and allow to cool slightly.

In a small bowl, mix chia with 2 ½ tablespoons of water. Allow to sit approximately 5 minutes to set.

In a food processor, add entire contents of skillet mixture. Process until smoother (can be slightly chunky) and move into a bowl. Add in chia water mixture and combine well. Add in quinoa and mix well.

Form 12 balls the size of golf balls. Place each in a muffin tin spot or place on a baking sheet in a single layer. Bake in oven for 25 minutes until golden brown. Serve on their own or with tomato basil or marinara sauce.