Mediterranean Salad Bowls w/ Lebanese BBQ Meatballs

• Gluten free

• Meat

  • 1 1/2 lbs Beef, lean organic grass-fed

• Produce

  • 1 Avocado
  • 2 Cucumbers, large
  • 1 cup Grape tomatoes
  • 4 tsp Mint
  • 4 tsp Parsley
  • 1 cup Red onion

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 2 tsp Allspice
  • 2 tsp Cinnamon
  • 3 tsp Red pepper
  • 1 Salt/pepper

• Dairy

  • 1/2 cup Feta cheese

Found on jaroflemons.com

Description

Ingredients

• Salad:
• ½ cup dry quinoa
• 2 large cucumbers
• 1 cup grape tomatoes
• 1 avocado
• ½ cup feta cheese
• ½ cup sliced red onion
• Meatballs:
• 1½ lbs lean, organic, grass-fed beef
• ½ cup finely chopped red onion
• 4 tsp mint
• 4 tsp parsley
• 3 tsp crushed red pepper
• 2 tsp cinnamon
• 2 tsp allspice
• salt/pepper

Directions

• Create the meatballs by mixing the meat, all of the spices, and red onion together. Roll the meat into 1 balls and place on skewers that have been soaked in water.
• Place each skewer on a lightly oiled baking pan.
• Broil at 500 degrees (keeping the oven door open about 2) for 5-7 minutes, then rotate each skewer and continue broiling for another 5-7 minutes. Ensure that beef is fully cooked.
• While the meatballs are cooking, cook the quinoa according to directions.
• Slice the cucumbers, tomatoes, red onion, and avocado.
• Toss the vegetables, quinoa, and feta together in a large bowl to create the salad.
• Serve each bowl by adding ¼th of the salad and topping with meatballs. Enjoy!

Nutrition