So…this picture is probably looking familiar at this point, but now this three-part recipe is complete. We started with the tzatziki sauce, then made the spinach and feta turkey meatballs, then this mediterranean quinoa. Then we assembled it the other way around. This was honestly one of the best things I’ve made in a while – and so incredibly healthy, filling and delicious, spiked with all those bright Greek flavors. I know I rave about quinoa a lot, but it really is one of the best vegetable-grains-disguised-as-pastas/couscous, ever.
– 1 cup quinoa, cooked (so about 1/2 a cup, dry)
– 1/3 English cucumber, diced
– Handful of cherry tomatoes, diced
– 2 tbsp chopped parsley
– 1/3 c crumbled feta
1. Cook quinoa according to package directions (make sure you rinse this really, really well first). Set aside to cool.
2. Add cucumbers, tomatoes, parsley and feta to the cooked quinoa, combine.
3. Serve with something else – this is an amazing base for spinach & feta turkey meatballs and tzaiki sauce, or even good on its own.
The best part about this sauce is this: it is way easier to make than to spell.
With that, the greatest Tzatziki (dammit. every time.) sauce for anything that needs a lemony, cucumber-y, garlic-y kick to it. I used this on top of spinach and feta turkey meatballs and a mediterranean quinoa, and it was perfect.
TZATZIKI SAUCE (makes about 1.5 cups)
– 1/4 english cucumber, peeled and coarsely grated
– 1 container plain Greek yogurt (the one I used was almost 6 oz.)
– 1 tsp. fresh chopped dill
– Juice of 1 lemon
– 2 cloves garlic, grated
– a little salt & pepper
1. This is tough. Ready?
2. Combine everything. Taste, season, chill & enjoy.