Greek Meatballs with Mediterranean Quinoa

Name: Greek Meatballs with Mediterranean Quinoa
Ingredients: 1 lb lean ground turkey; 1 egg; 1/2 white onion (finely chopped); 1 tablespoon oregano (dried); 2 cloves garlic (minced); 1/4 teaspoon red pepper flakes; 2 teaspoons lemon juice; 2 tablespoons olive oil; Sprinkle of whole wheat panko or up to 1/4 cup; Salt and pepper (to taste); Olive oil cooking spray; 1 cup of cooked quinoa; 1 English cucumber (chopped); 1 cup of cherry tomatoes (halved); 1 bell pepper (any color, diced); 1/4 cup of kalamata olives; 1/4 cup of red onion (diced); 1/2 cup of chopped parsley; 2 tablespoons of olive oil; 2 lemons (juiced); 1/4 teaspoon oregano (dried); Salt and pepper (to taste); Feta sprinkles (optional); Spring mix or arugula

by Pam Fullenweider, MS, RD | Jul 21, 2020 | Dinner, Recipes

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We love making meatballs because they can be meal prepped in advance for the week ahead and so are great for those super busy weeks. We also love them because they are so versatile. Meatballs can make a great appetizer or main dish served over a bed of greens, zucchini noodles, or a grain salad.

This Mediterranean quinoa salad is such a bright and refreshing summer salad. Quinoa is a great source of plant-based protein and fiber. You can cook this recipe on its own or pair it with the Greek meatballs.