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

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.
Meal
Dinner
Lunch
Cuisine
Mediterranean