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Greek Quinoa Bowl
Savory meatballs served atop ancient grains with a fresh tomato-cucumber salad, feta, and a side of tzatziki sauce.
Ingredients
SERVES: 10
Greek Quinoa Bowl
| Greek Quinoa Bowl | All-Natural Beef Meatball, 0.43 oz |
| 10000097686 - 60 meatballs | |
| Quinoa (precooked) - 1 1/4 lb |
Tomato Cucumber Salad
| Tomato Cucumber Salad | Tomato - 1 lb |
| Cucumber - 1 lb | |
| Oregano - 2 tbsp | |
| Olive oil - 1/4 cup | |
| Vinegar - 1/4 cup |
Tzatziki Sauce
| Tzatziki Sauce | Salt and pepper (to flavor) - pinch |
| Dill - 2 tbsp | |
| Yogurt - 1 1/2 lb | |
| Pickle juice - 2 oz |
Directions
- Cook thawed meatballs in a convection oven for 7-10 minutes at 350°. Keep covered and hold at 160 degrees until serving.
- Place 6 in the center of the ancient grains.
- Place tomato-cucumber salad around the quinoa.
- Drizzle tzatziki sauce atop of the meatball and quinoa. (or in a side cup for the students to apply themselves)
- Finish with crumbled feta.
Tomato Cucumber Salad
- Dice tomato and cucumber medium dice. Be sure to de-seed cucumber.
- Add cucumber and tomato to a mixing bowl with vinegar, oregano and olive oil.
- Chill for a minimum of an hour.
Tzatziki Sauce
- Mix all ingredients evenly in a mixing bowl.
- Chill for a minimum of an hour.
Application Uses
MEAL
Dinner
Lunch
CUISINE
Mediterranean
