Instructions

1. First, preheat your oven to 400ºF. Then add your rinsed quinoa and broth or water to a small pot. Bring up to a boil. Once boiling, cover the pot with a lid, reduce the heat to low and let simmer for 15 minutes. Remove from heat, keep the lid on and allow it to steam for 10 more minutes.
2. While the quinoa is cooking, add egg, red onion, harissa, coconut flour, dill, parsley, garlic, salt, paprika, and black pepper to a large bowl and stir with a fork until combined. Add in ground chicken and Président® Feta Crumbles, and use your hands to gently incorporate without over-mixing.
3. Scoop out about 2 heaping tablespoons of the harissa ground chicken mixture and roll into balls. It helps to spray your hands with a bit of oil so that the meatballs come out perfectly round and smooth. You should get about 14 meatballs. Place them on a baking sheet, then transfer to the oven to bake for 15 minutes.
4. While the meatballs are baking, mix together all of the feta tzatziki ingredients in a medium bowl.
5. Assemble your grain bowls with a bed of quinoa, harissa chicken meatballs, chopped cucumber, cherry tomatoes, pickled red onions, a large dollop of feta tzatziki and an extra sprinkle of Président® Feta Crumbles on top. Enjoy!