Step 1

Make the greek yogurt sauce by combining ingredients in a bowl. Season with salt and taste. Adjust as needed. Transfer to a squeeze bottle if you have one. It will make the plating that much prettier.

Step 2

Slice cucumbers into half-moons by slicing cut lengthwise and scooping all seeds out with a spoon. Discard seeds. Slice into even half-moons and transfer to a bowl. You can use a mandolin to make this process faster if you have one. Mix Trifecta cherry tomatoes with the cucumbers in the same bowl.

Step 3

Season cucumbers-tomato mix with a splash of lime juice, olive oil, and salt. Taste for seasoning and adjust as needed. Keep on the side until plating time.

Step 4

Microwave the Trifecta beef patties covered completely by a wet paper cloth towel, for a minute and a half. After the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a bowl. Keep warm.

Step 5

Warm-up quinoa in the microwave. In four bowls plate ⅓ cup of quinoa, followed by 4 ounces ground beef, ½ cup seasoned cucumber-tomato mix on the side, 1 tablespoon of hummus on another side, and top with greek yogurt by making long zig zags with a squeeze bottle, or simply spooning 1 tablespoon in the middle of the bowl. Make it as pretty as you’d like!

Step 6

Garnish with red pepper flakes, parsley leaves, or fresh dill.