Gyro Bowl Recipe

Prepare the Quinoa

In a medium saucepan, combine 1 cup of cooked quinoa with 1 tbs of olive oil and 1 tbs of lemon juice. Stir to combine and set aside.

Cook the Protein

In a skillet over medium heat, add 1 lb of ground lamb or beef. Cook until browned, breaking it apart with a spatula. Add 3 minced garlic cloves, 1 tsp of dried oregano, 1 tsp of ground cumin, 0.5 tsp of salt, and 0.25 tsp of black pepper. Stir and cook for an additional 5-7 minutes until the meat is cooked through. Remove from heat.

Prepare the Toppings

Dice 0.5 cup of cucumber and 0.5 cup of tomato. Thinly slice 0.25 cup of red onion. Crumble 0.5 cup of feta cheese. Chop 0.25 cup of fresh parsley. Set aside.

Make the Sauce

In a small bowl, combine 1 cup of Greek yogurt, 1 tsp of dried dill, 1 minced garlic clove, 1 tbs of lemon juice, and 0.25 tsp of salt. Stir until smooth and well combined.

Assemble the Gyro Bowl

In a bowl, layer the quinoa base, followed by the cooked protein, and then top with diced cucumber, tomato, red onion, crumbled feta, and chopped parsley. Drizzle with the yogurt sauce before serving.