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.
Meatballs top the list of my favorite foods, especially when they’re over pasta. My mom’s meatballs are completely amazing, so I’ve never tried to duplicate them, but I’ve got to start somewhere. I put these together based on a recipe for my Greek Turkey Meatloaf, and ended up with a lighter, brighter, Greek-er (is that a word? Anyway.) version of a traditional meatball. They were fantastic. I’m seriously convinced that a combo of spinach and feta makes just about everything better.
– 1.5 lbs ground turkey
– 1 package frozen chopped spinach, thawed and drained pretty well
– 1/2 tbsp chopped dill
– Squeeze of lemon – this sounds weird, but just trust me.
– 1/2 C crumbled feta
– 1/3 panko bread crumbs
– 1 egg
– Salt & pepper
1. Preheat oven to 400 and lightly grease a baking tray.
2. In a large bowl, combine turkey, feta, spinach, egg, dill, lemon, salt & pepper. Dig your hands in and just mix it up – it’s kind of gross and satisfying all at once.
3. Form turkey meatballs into approximately golfball sizes, place on the tray.
4. Bake for 12 minutes, then flip and bake for 12 minutes more until they gain a little color and are fully cooked through. I put these on top of a mediterranean quinoa and topped them with Tzatziki sauce, and we housed them. Fantastic.