Greek Turkey Meatball Bowls with Quinoa and Tzatziki

Name: Greek Turkey Meatball Bowls with Quinoa and Tzatziki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Ground Turkey (93% lean recommended); 1 cup Panko Breadcrumbs (30g); 1 large Egg (beaten); 2 tbsp Fresh Parsley (finely chopped); 1 tbsp Dried Oregano; 2 tbsp Olive Oil (for pan-searing); 1 cup White Quinoa (170g dry); 2 cups Water or Broth (480ml); 2 cups Cucumbers (diced raw Persian or English); 1 cup Cherry Tomatoes (halved); 1 small Red Onion (thinly sliced raw crescents); 1 2 Kalamata Olives (whole, pitted); 1 cup Greek Yogurt (for creamy white tzatziki); 4 sprigs Fresh Dill (for garnish)

Ingredients

Cook Mode (keeps screen on)

Servings

•1 lb Ground Turkey (93% lean recommended)
•1 cup Panko Breadcrumbs (30g)
•1 large Egg (beaten)
•2 tbsp Fresh Parsley (finely chopped)
•1 tbsp Dried Oregano
•2 tbsp Olive Oil (for pan-searing)
•1 cup White Quinoa (170g dry)
•2 cups Water or Broth (480ml)
•2 cups Cucumbers (diced raw Persian or English)
•1 cup Cherry Tomatoes (halved)
•1 small Red Onion (thinly sliced raw crescents)
•1 2 Kalamata Olives (whole, pitted)
•1 cup Greek Yogurt (for creamy white tzatziki)
•4 sprigs Fresh Dill (for garnish)

Instructions

1
Rinse quinoa in a fine-mesh strainer.
2
Combine quinoa with water and a pinch of salt in a pot, bring to a boil, then simmer covered for 15 minutes.
3
Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
4