Cook the base: Rinse 1 cup quinoa or brown rice. Cook according to package directions. Fluff and set aside. For low-carb, sauté cauliflower rice with a little olive oil and salt until tender.

Make the tzatziki: Grate the cucumber, then squeeze out as much water as possible using paper towels. In a bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and pepper. Chill to let flavors meld.

Prep the veggies: Dice cucumber and bell pepper, halve tomatoes, and slice red onion. Toss with a pinch of salt, a splash of lemon juice, and a drizzle of olive oil. Set aside.

Sauté aromatics: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced yellow onion and cook 3–4 minutes until softened. Stir in minced garlic for 30 seconds.

Brown the turkey: Add ground turkey. Season with oregano, paprika, cumin, salt, and pepper. Break up the meat and cook 6–8 minutes until browned and cooked through. Stir in the lemon zest and a squeeze of lemon juice for brightness. If the pan looks dry, add the remaining 1 tbsp olive oil.

Taste and adjust: Add a pinch more salt, pepper, or lemon if needed. Fold in chopped parsley or dill.

Assemble the bowls: Add a scoop of grains to each bowl. Top with the seasoned turkey, then pile on cucumbers, tomatoes, bell pepper, red onion, and olives. Spoon over tzatziki and finish with crumbled feta if using.

Serve: Add an extra lemon wedge and a drizzle of olive oil. Eat warm or at room temperature.