Start cooking your quinoa according to package directions (about 15 minutes). While it cooks, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large bowl, combine all the meatball ingredients: ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix gently until just combined, being careful not to overmix.

Roll the mixture into 1-inch meatballs (about the size of a walnut), making 20-24 total. Place them on the prepared baking sheet with space between each meatball.

Bake for 15-20 minutes, or until cooked through and lightly browned with no pink inside. Internal temperature should reach 165°F.

While the meatballs are baking, prepare the Avocado Goddess Sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, cilantro, garlic, and water. Blend until smooth and creamy. Add more water one tablespoon at a time if the sauce is too thick. Season with salt to taste.

To assemble the bowls, divide the cooked quinoa among four bowls. Top with shredded lettuce, cherry tomatoes, and red onion.

Add 5-6 cooked meatballs to each bowl and drizzle with barbecue sauce and the Avocado Goddess Sauce. Serve immediately.