Rinse 1 cup of quinoa under cold water, combine with 2 cups of water or broth in a saucepan, bring to boil, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and let sit.

In a mixing bowl, combine ground turkey, panko breadcrumbs, beaten egg, oregano, garlic powder, salt, and pepper. Mix gently and form into meatballs.

Heat olive oil in a skillet over medium-high heat. Sear meatballs for 2-3 minutes on each side until golden-brown and cook through.

In serving bowls, layer with quinoa as the base, add salad greens, then meatballs, cherry tomatoes, cucumbers, and red onion.

Garnish with feta cheese, olives, and drizzle with tzatziki sauce. Serve immediately.