Za’atar Spiced Tempeh
with Arugula Quinoa & Muhammara
INGREDIENTS
- ¼ cup white quinoa
- 1 cucumber, diced
- 2 mini sweet peppers, trimmed and thinly sliced into rounds
- 1 tbsp red wine vinegar
- 4 oz roasted red peppers, drained
- 4 garlic cloves, peeled and minced (divided)
- ½ cup walnuts, roughly chopped (divided)
- 1 lemon, zested and juiced (divided)
- 2 tbsp balsamic glaze (divided)
- 2 tbsp harissa paste
- 2 tbsp za'atar seasoning
- 8 oz tempeh, crumbled
- 2 oz baby arugula, roughly chopped
- Salt and pepper*
- 4 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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. (4-serving meal: use 2 cups water).
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. (4-serving meal: use 2 tbsp olive oil).
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. (4-serving meal: use 2 tbsp olive oil).
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. (4-serving meal: use 2 tbsp olive oil).
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! (4-serving meal: use 2 tbsp olive oil).