Gyro Quinoa Bowl

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This robust Gyro Quinoa Bowl is a satisfying meal that is a perfect way to mix up your weeknight meal plan.  With warm lamb, salty feta and a deliciously creamy Tzatziki Sauce, this is a healthy quinoa bowl that your family will ask for time and again.
There are few things that I love more than a gyro.

On more than one occasion, I’ve been seduced off the gluten free bandwagon by a gyro.

I know, I know. It is a terrible thing to do to myself. More often than not, I pay for it for days.

This dish was a huge hit at our house. In fact, I’ve already got it on the menu for next week. Who knew?

If You Like This Gyro Quinoa Bowl You May Also Like:

• Veggie Quinoa Bowl
• Maple Dijon Quinoa Bowl
• Butternut Squash Quinoa Casserole
• Black Bean Quinoa Burger

Gyro Quinoa Bowl

Print Recipe

5 from 1 vote

Gyro Quinoa Bowl

This robust Gyro Quinoa Bowl is a satisfying meal that is a perfect way to mix up your weeknight meal plan.  With warm lamb, salty feta and a deliciously creamy Tzatziki Sauce, this is a healthy quinoa bowl that your family will ask for time and again.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Cuisine: American, Gluten Free, Quinoa

Servings: 6

Calories: 420

Author: Wendy Polisi

Ingredients

• 16 ounces ground lamb
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried rosemary
• 1 tablespoon lemon juice
• 3 cups cooked quinoa
• 1 medium red onion chopped
• 1 tomato chopped
• 1 cucumber sliced
• 4 ounces feta crumbled
• 1/4 cup parsley chopped

Tzatziki Sauce

• 3/4 cup Greek yogurt
• 1 cucumber seeded and finely chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh dill chopped
• 3 cloves minced garlic
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon sea salt

US Customary - Metric

Instructions

• Heat a large skillet to medium heat. Spray well with cooking spray and add ground lamb, cumin, oregano, red pepper flakes and rosemary. 
• Crumble and cook until brown, stirring often. Remove from heat and stir in lemon juice.
• Meanwhile, make tzatziki sauce by combining yogurt, cucumber, lemon juice, dill, garlic, vinegar and salt.
• Divide quinoa between bowls. Top with lamb, red onion, tomato, cucumber and feta. Drizzle with tzatziki sauce and garnish with parsley.

Nutrition

Calories: 420kcal | Carbohydrates: 27g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 477mg | Potassium: 623mg | Fiber: 4g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 13.1mg | Calcium: 186mg | Iron: 3.8mg