Loaded Mediterranean Beef Bowl Recipe

INSTRUCTIONS

1. Make the greek yogurt sauce by combining ingredients in a bowl. Season with salt and taste. Adjust as needed. Transfer to a squeeze bottle if you have one. It will make the plating that much prettier.

2. Slice cucumbers into half-moons by slicing cut lengthwise and scooping all seeds out with a spoon. Discard seeds. Slice into even half-moons and transfer to a bowl. You can use a mandolin to make this process faster if you have one. Mix Trifecta cherry tomatoes with the cucumbers in the same bowl.

3. Season cucumbers-tomato mix with a splash of lime juice, olive oil, and salt. Taste for seasoning and adjust as needed. Keep on the side until plating time.

4. Microwave the Trifecta beef patties covered completely by a wet paper cloth towel, for a minute and a half. After the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a bowl. Keep warm.

5. Warm-up quinoa in the microwave. In four bowls plate ⅓ cup of quinoa, followed by 4 ounces ground beef, ½ cup seasoned cucumber-tomato mix on the side, 1 tablespoon of hummus on another side, and top with greek yogurt by making long zig zags with a squeeze bottle, or simply spooning 1 tablespoon in the middle of the bowl. Make it as pretty as you’d like!

6. Garnish with red pepper flakes, parsley leaves, or fresh dill.