Rinse quinoa under cold water. Combine with water or broth in a saucepan; bring to a boil, then simmer for 15 minutes until absorbed. Let rest 5 minutes, then fluff.

In a bowl, combine ground turkey, panko, egg, oregano, garlic powder, salt, and pepper. Mix gently, form into 1.5-inch meatballs.

Heat olive oil in a skillet over medium-high heat. Add meatballs, sear for 2-3 minutes each side until browned and cooked through.

Assemble bowls with quinoa as a base, top with salad greens, seared meatballs, tomatoes, cucumbers, and red onion.

Garnish with feta, olives, and tzatziki sauce, finishing with dill and black pepper.