

Mediterranean Nourish Plate
Ingredients
Units
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ZA’ATAR QUINOA
- 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
HUMMUS
PICKLED CABBAGE
- 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
MASSAGED KALE
- 1 bunch kale
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
CARMELIZED SUMAC NUTS
- 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
CUCUMBERS
TOMATOES
HALLOUMI
Instructions
- To make the quinoa toss everything together in a large bowl and store it in the fridge for up to a week.
- 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.
- 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.
- Lastly, prep all the other components, plate everything up together