Ingredients
Scale
- Roasted salmon and veggies (see preparation, above)
- 1½ cups uncooked quinoa
- 6 ounces plain Greek yogurt or labneh
- 1 clove garlic, minced
- 1 small cucumber, finely diced
- Juice and zest from reserved ½ lemon
- 1 teaspoon dried dill
Instructions
- Cook quinoa according to package instructions.
- While quinoa is cooking, make tzatziki sauce by combining yogurt, garlic, cucumber, lemon zest and juice, and dried dill in a bowl; mix well. Or, you can pick up a premade tzatziki from your local grocery store.
- Distribute cooked quinoa among four bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Serve with a generous dollop of tzatziki sauce.