Rinse quinoa under cold water. In a pot, combine quinoa and water, bring to a boil, then simmer for 15 minutes until fluffy. Let sit covered for 5 minutes.

In a mixing bowl, combine ground chicken, breadcrumbs, beaten egg, and chopped herbs. Season with salt and pepper, mix gently, and form into 1-inch meatballs.

Preheat oven to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 20-25 minutes until golden brown and cooked through.

In a small bowl, whisk together olive oil, lemon juice, and honey/maple syrup. Season with salt and pepper; set aside.

Chop mixed vegetables into bite-sized pieces and arrange on a platter.

Divide cooked quinoa among serving bowls, top with meatballs and vegetables, and drizzle with vinaigrette. Enjoy!