In a large bowl, combine ground turkey, cooked quinoa, carrot, zucchini, scallions, egg, and garlic powder, and season with salt and pepper. Stir or mix with your hands until well combined.
Roll the mixture into approximately 1 ½ -2 inch meatballs, and place on a nonstick or prepared baking sheet. Bake for 20 minutes, or until all sides are browned and meatballs are cooked through.
While meatballs are baking, prepare the sauce: whisk together all ingredients through chili paste in a small saucepan over medium high heat. Bring to a low boil and cook, stirring, 5 minutes.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture, reduce heat to medium, and cook until thickened, about 3-4 minutes.
