Measure out quinoa flakes and xanthan gum and combine in a small bowl.
In a separate bowl, beat the two eggs. Add warmed/liquid oil, salt, garlic powder, onion powder and pepper and beat again until combined.
Add the wet ingredients to the dry, mix well until combined. Cover and refrigerate for at least 30 minutes.
Bring a large pot of water to a boil. (You don’t want the matzoh balls to be crowded).
Remove batter from refrigerator and wet or oil hands. Make a SMALL amount of batter into a smooth ball shape and drop into the boiling water. (For reference, the batter should be enough to make 10-12 matzoh balls). Each uncooked ball should be no larger than the size of a ping-pong ball, they will expand when cooking.
Cover pot and cook the quinoa balls, maintaining a rolling boil, for 25 minutes.
After 25 minutes, remove the balls from boiling water with a slotted spoon and let sit to cool for a few minutes. Then, refrigerate the balls until ready to serve.
Before serving, place quinoa balls in pot of soup to warm them through.
Be sure to use quinoa flakes, not regular quinoa nor quinoa flour. Don't forget to refrigerate.