Ingredients

• 1 1/2 lbs lean ground beef (90% lean or higher)
• 2 cups cooked quinoa
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/2 cup hummus
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped, divided
• 1 lemon
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced (about 1 teaspoon jarred minced garlic)

Instructions

1. Cook the quinoa according to package directions if it is not already prepared. Keep warm and set aside.
2. In a small bowl, combine the oregano, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add the ground beef and cook for 5 to 7 minutes, breaking it into bite-sized pieces as it browns. Drain excess fat if necessary.
5. Sprinkle the seasoning mixture over the beef and continue cooking for 1 to 2 minutes, stirring until the beef is evenly coated and fragrant.
6. While the beef cooks, prepare the cucumber, tomatoes, red onion, feta, and parsley.
7. To make the lemon-herb drizzle, whisk together the juice of the lemon, 1 tablespoon extra-virgin olive oil, minced garlic, and 1 tablespoon of the chopped parsley.
8. Divide the cooked quinoa among four bowls.
9. Top each bowl with seasoned beef, cucumber, cherry tomatoes, red onion, hummus, and feta.
10. Drizzle each bowl lightly with the lemon-herb mixture.
11. Finish with the remaining fresh parsley and serve.