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Za’atar Spiced Tempeh with Arugula Quinoa & Muhammara
2 or 4 Serving Dinner

Za’atar Spiced Tempeh

with Arugula Quinoa & Muhammara

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
560
FAT
30g
CARBOHYDRATES
53g
PROTEIN
32g


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INGREDIENTS

  1. ¼ cup white quinoa
  2. 1 cucumber, diced
  3. 2 mini sweet peppers, trimmed and thinly sliced into rounds
  4. 1 tbsp red wine vinegar
  5. 4 oz roasted red peppers, drained
  6. 4 garlic cloves, peeled and minced (divided)
  7. ½ cup walnuts, roughly chopped (divided)
  8. 1 lemon, zested and juiced (divided)
  9. 2 tbsp balsamic glaze
  10. 2 tbsp harissa paste
  11. 2 tbsp za'atar seasoning
  12. 8 oz tempeh, cut into 1-inch cubes
  13. 2 oz baby arugula, roughly chopped
  14. Salt and pepper*
  15. 4 tbsp olive oil*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: sesame, soy, tree nuts (walnuts)
Tools: Medium nonstick skillet, Food processor, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
560
FAT
30g
CARBOHYDRATES
53g
PROTEIN
32g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa and start the salad

Add the quinoa, ½ 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 the spirals burst and water is absorbed, 12 to 15 minutes. Let 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. (4-serving meal: use 1 cup water)

2
Make the muhammara

Add the roasted 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) TIP: Keep the remaining balsamic glaze for your own use.

3
Make the za’atar marinade

Add the remaining garlic, lemon zest, harissa paste, za’atar, and 1 tbsp olive oil to a small bowl. Whisk to combine, and set aside. (4-serving meal: use 2 tbsp olive oil)

4
Make the za’atar tempeh

Heat 1 tbsp olive oil in a medium nonstick skillet over medium heat. Add tempeh and cook, rotating it until all sides are browned, 1 to 2 minutes per side. Add remaining walnuts, and cook until walnuts are toasted, 1 to 2 minutes. Add za’atar marinade and stir to combine. Turn off heat and add remaining lemon juice. (4-serving meal: use 2 tbsp olive oil)

5
Finish the arugula quinoa and serve

Add the baby arugula 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)

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