1. Preheat oven to 375°; spray rimmed baking pan with cooking spray. Divide each burger into 4 pieces and roll into balls; place on prepared pan. Bake meatballs 22 minutes or until internal temperature reaches 165°.
2. Prepare quinoa as label directs. Makes about 2 2/3 cups.
3. In medium bowl, toss cucumber, tomatoes, oil, and ¼ teaspoon salt and ⅛ teaspoon pepper. Makes about 2 cups.
4. Divide quinoa into 4 bowls; top with hummus, meatballs and cucumber mixture.
Chef Tip: Customize this recipe by swapping the quinoa with white pita, or serving the pita alongside the bowls.
- 19 g Fat
- 3 g Saturated
- 101 mg Cholesterol
- 745 mg Sodium
- 42 g Carbohydrates
- 5 g Fiber
- 35 g Protein
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Nutritional Information
- 19 g Fat
- 3 g Saturated
- 101 mg Cholesterol
- 745 mg Sodium
- 42 g Carbohydrates
- 5 g Fiber
- 35 g Protein
Directions
1. Preheat oven to 375°; spray rimmed baking pan with cooking spray. Divide each burger into 4 pieces and roll into balls; place on prepared pan. Bake meatballs 22 minutes or until internal temperature reaches 165°.
2. Prepare quinoa as label directs. Makes about 2 2/3 cups.
3. In medium bowl, toss cucumber, tomatoes, oil, and ¼ teaspoon salt and ⅛ teaspoon pepper. Makes about 2 cups.
4. Divide quinoa into 4 bowls; top with hummus, meatballs and cucumber mixture.
Chef Tip: Customize this recipe by swapping the quinoa with white pita, or serving the pita alongside the bowls.