Rinse quinoa under cold water until water runs clear

Combine quinoa and water or broth in a medium pot

Bring to a boil, then reduce heat to low and cover

Simmer until quinoa is tender and liquid is absorbed (about 15 minutes)

Fluff cooked quinoa with a fork and spread on a tray to cool

In a large bowl, combine ground turkey, squeezed spinach, feta, garlic, oregano, salt and pepper

Mix with clean hands or a spoon until evenly incorporated

Shape mixture into golf-ball-sized meatballs

Heat olive oil in a large skillet over medium heat

Add meatballs and cook, turning occasionally, until browned all over

Continue cooking until meatballs reach an internal temperature of 165 °F (74 °C)

Stir cooled quinoa with lemon zest, lemon juice, parsley and mint

Portion quinoa and meatballs into meal-prep containers

Add optional cucumbers and cherry tomatoes if desired