Mediterranean Nourish Plate

Mediterranean Nourish Plate

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Mediterranean Nourish Plate


Units Scale


  • 1 cup freshly cooked quinoa
  • 1/2 lemon, juiced
  • 2 tablespoons za’atar spice
  • 1 large handful of fresh herbs (such as parsley, mint, and oregano), finely chopped
  • 2 tablespoons olive oil
  • small garlic clove, minced (optional)
  • big pinch of salt and pepper



  • 1/2 of a medium red cabbage, thinly sliced
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 teaspoons sugar
  • 1 clove garlic smashed
  • 1 teaspoon salt


  • 1 bunch kale
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar


  • 2 cups raw almonds, walnuts, and sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch cayenne
  • 1/4 teaspoon sumac
  • 1/4 teaspoon smoked paprika
  • 1/4 cup honey
  • 2 tablespoons olive oil





  1. To make the quinoa toss everything together in a large bowl and store it in the fridge for up to a week.
  2. To make the pickled cabbage combine everything but the cabbage in a small pot and heat over medium on the stove until the sugar dissolves. Then pour the hot mixture over the thinly sliced cabbage until fully covered in a container that can be sealed. Let the liquid cool completely before putting on a lid and letting the cabbage continue to pickle overnight.
  3. For the caramelized sumac nuts, preheat the oven to 250 F and combine everything in a small bowl. Pour the nut mixture onto a lined baking tray, making sure it’s evenly spread out. Baked for 12-15 minutes or until golden and fragrant.
  4. Lastly, prep all the other components, plate everything up together

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