In a large bowl, combine the ground turkey, panko breadcrumbs, beaten egg, dried oregano, garlic powder, salt, and black pepper. Mix well until all ingredients are combined.

Roll the turkey mixture into small meatballs, about one inch in diameter.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally until they are golden brown and cooked through.

While the meatballs are cooking, prepare the quinoa. In a saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, reduce heat, and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

In a bowl, mix the salad greens, cherry tomatoes, diced cucumbers, and slivered red onion.

To serve, place a scoop of quinoa in each bowl. Top with salad and meatballs. Add crumbled feta, Kalamata olives, a drizzle of tzatziki sauce, and sprinkle with fresh dill.