Greek Turkey Meatball Bowls with Quinoa and Tzatziki

Instructions

1. 1

   Rinse quinoa in a fine-mesh strainer.

2. 2

   Combine quinoa with water and a pinch of salt in a pot, bring to a boil, then simmer covered for 15 minutes.

3. 3

   Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

4. 4

   In a large mixing bowl, combine turkey, breadcrumbs, egg, parsley, oregano, salt, and pepper.

5. 5

   Roll the mixture into 1.5-inch balls.

6. 6

   Heat oil in a skillet and sear meatballs until a deep golden-brown caramelized crust forms on all sides and the internal temperature reaches 165°F (74°C).

7. 7

   While the meatballs rest, dice cucumbers into 1/2-inch cubes, halve the cherry tomatoes, and slice the red onion into very thin crescents.

8. 8

   Grate half a cucumber and squeeze it through a paper towel to remove excess liquid.

9. 9

   Stir the grated cucumber into the Greek yogurt along with lemon juice, minced garlic, and dried dill.

10. 10

    Layer quinoa in a shallow bowl; arrange meatballs, diced cucumbers, tomatoes, onions, and olives in sections.

11. 11

    Dollop a generous swirl of tzatziki in the center and garnish with fresh dill sprigs.