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 SaladTomato - 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
  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.
Application Uses
MEAL

Dinner

Lunch

CUISINE

Mediterranean

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