Greek Quinoa Bowl

Savory meatballs served atop ancient grains with a fresh tomato-cucumber salad, feta, and a side of tzatziki sauce.

Greek Quinoa Bowl

Greek Quinoa Bowl.jpg

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

Show ingredients

Directions

  1. Cook thawed meatballs in a convection oven for 7-10 minutes at 350°. Keep covered and hold at 160 degrees until serving.
  2. Place 6 in the center of the ancient grains.
  3. Place tomato-cucumber salad around the quinoa.
  4. Drizzle tzatziki sauce atop of the meatball and quinoa. (or in a side cup for the students to apply themselves)
  5. Finish with crumbled feta.

 

Tomato Cucumber Salad

  1. Dice tomato and cucumber medium dice. Be sure to de-seed cucumber.
  2. Add cucumber and tomato to a mixing bowl with vinegar, oregano and olive oil.
  3. Chill for a minimum of an hour.

 

Tzatziki Sauce

  1. Mix all ingredients evenly in a mixing bowl.
  2. Chill for a minimum of an hour.
Meal
Dinner
Lunch
Cuisine
Mediterranean