Start by preheating a skillet over medium heat. Add olive oil once it’s hot.

In a large bowl, combine ground turkey, panko breadcrumbs, beaten egg, oregano, garlic powder, salt, and pepper. Mix until well combined.

Form the turkey mixture into small meatballs, about the size of a golf ball.

Place the meatballs in the skillet and cook until they are browned on all sides and fully cooked through, about 10-12 minutes.

While the meatballs are cooking, rinse the quinoa under cold water. In a medium saucepan, bring water or chicken broth to a boil, stir in the quinoa, then reduce heat, cover, and simmer for about 15 minutes until the liquid is absorbed.

Fluff the quinoa with a fork and set aside.

In a salad bowl, toss together the mixed greens, cherry tomatoes, Persian cucumbers, and red onion.

To serve, layer the cooked quinoa in bowls, top with meatballs, and add the salad mixture. Finish with crumbled feta, Kalamata olives, a generous dollop of tzatziki, and a sprinkle of fresh dill.