To make the white bean balls, preheat the oven to 375F and line a baking sheet with parchment paper. Place the walnuts, garlic, and salt in a food processor fitted with the S blade. Process until the walnuts have been ground up.
Add the sun-dried tomatoes, beans, 1/2 cup of the quinoa, oregano, black pepper, and vinegar to the food processor. Pulse until the mixture is uniform and well mixed, but the beans retain some texture. Transfer the mixture to a mixing bowl and add the remaining 1/4 cup cooked quinoa. Mix everything together with your hands. Shape the mixture into sixteen 1-inch balls. Place the balls onto a baking sheet and bake for 20 minutes, or until the balls are golden brown and crispy, stirring once halfway through. Set the cooked balls aside.
To make the marinara sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, or until the onion is soft and clear. Add the garlic and cook for one or two minutes, or until the garlic has become fragrant. Add the tomatoes, salt, pepper, sugar, oregano, and thyme. Simmer the sauce for 10 minutes or until it has thickened slightly.
To prepare the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 10-12 minutes, or until tender. Divide the pasta into four bowls. Top each with about 1/2 cup of sauce, 4 bean balls, and a sprinkle of basil. Serve. Leftover bean balls (if you have any) will keep for up to four days in an airtight container in the fridge.