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. (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).