Mediterranean Quinoa Bowl

Form ground meat into 12 small patties, approximately ½ inch thick. Sprinkle with cumin, coriander, fennel, and salt and pepper (to taste).

In a large skillet, heat 1 tablespoon olive oil over medium heat. Place patties in the pan and cook to desired doneness, about 4 minutes each side for medium (cook fully if using poultry).

In a large mixing bowl, toss quinoa, scallions, tomatoes, and cucumber with remaining 3 tablespoons olive oil. Season to taste with salt and pepper.

Divide salad greens into bowls. To each bowl, add 1/4 of the quinoa mixture, 3 burgers, and 1 lemon wedge. If desired, serve with a dollop of hummus, crumbled feta cheese, and a warm pita.

Notes:
1. To yield 3 cups cooked quinoa, use 1 cup uncooked quinoa and 2 cups water and cook according to package directions.
2. If you cant find ground fennel, you can grind fennel seeds yourself in a coffee grinder, or place seeds in a plastic resealable bag and mash with a heavy object like a kitchen mallet.