Greek Goddess Bowl

Instructions

1. Prepare the tzatziki: Grate the cucumber and place in a fine-mesh strainer. Sprinkle with salt and let drain for 15 minutes. Squeeze out excess moisture with a clean kitchen towel.
2. Make the sauce: In a bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, and fresh dill. Season with salt and pepper. Refrigerate until ready to use.
3. Prepare vegetables: Dice the cucumber, chop tomatoes, thinly slice red onion, and chop fresh herbs. Set aside in separate bowls.
4. Cook protein (if using): If adding chicken, grill and slice. For chickpeas, roast at 400°F for 20 minutes. For halloumi, grill until golden.
5. Warm the quinoa: Heat cooked quinoa in the microwave for 1-2 minutes or in a pan with a splash of water until warm.
6. Assemble the bowls: Divide mixed greens between two bowls. Add warm quinoa as the base. Arrange cucumber, tomatoes, red onion, and olives in sections.
7. Add toppings: Sprinkle crumbled feta cheese over the vegetables. Add your choice of protein if using.
8. Finish and serve: Drizzle generously with tzatziki sauce and garnish with fresh dill and parsley. Serve immediately with extra tzatziki on the side.