Za’atar Spiced Tempeh

Add quinoa, ¾ cup water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. Let the quinoa cool and add to a medium bowl. Add cucumber, mini sweet pepper, red wine vinegar, and a pinch of salt and pepper to the bowl with the quinoa and stir to combine.

Add roasted red peppers, just half the garlic, just half the walnuts, just half the lemon juice, just half the balsamic glaze, 1 tbsp olive oil, and a pinch of salt and pepper to a food processor. Process until smooth, 1 to 2 minutes.

Add remaining garlic, lemon zest, harissa paste, za’atar seasoning, and 1 tbsp olive oil to a small bowl. Whisk to combine the za’atar marinade and set aside.

Heat 1 tbsp olive oil in a medium nonstick skillet over medium heat. Add tempeh and cook, undisturbed, until crispy, 3 to 4 minutes. Add za’atar marinade and stir to combine. Turn off heat and add remaining balsamic glaze and remaining lemon juice.

Add baby arugula, remaining walnuts, and 1 tbsp olive oil to the quinoa salad. Divide the muhammara between plates and top with arugula quinoa salad and za’atar spiced tempeh. Tuck in!