Cook pasta and quinoa, according to package directions.  

Mix cooked quinoa in with beef, 1/4 cup marinara sauce, seasoning and grated, then chopped, carrots (use less if you feel there may be too much). Shape into 1 inch balls. 

Drizzle 1 tablespoon oil into a large skillet, pre-heated over medium heat; drop in the meatballs; cook until browned and no longer pink inside.  Just before they finish cooking, add the remaining marinara sauce, heat through. 

Serve over bowtie pasta with a side of green beans and grapes. 

Place 1 tablespoon olive oil in skillet with garlic. Brown garlic for 2-3 minutes. Add green beans and broth. Simmer green beans in the broth for 7-8 minutes.