ZEUS' POWER LUNCH
Yield Portion Size
ZA'ATAR SPICE
|
|
1-1/2 tsp |
Dried thyme
|
1-1/2 tsp |
Ground cumin
|
1-1/2 tsp |
Ground coriander
|
1-1/2 tsp |
Sesame seeds
|
1-1/2 tsp |
Sumac
|
1/4 tsp |
Kosher salt
|
1/4 tsp |
Crushed red pepper flakes
|
QUINOA WITH GREEK DRESSING
|
|
2 tsp | |
1/3 cup |
Red wine vinegar
|
1 tsp |
Lemon juice
|
2 cloves |
Garlic, grated
|
1/2 tsp |
Dried oregano
|
1/4 tsp |
Kosher salt
|
1/4 tsp |
Cracked black pepper
|
1/2 cup |
Olive oil
|
35 oz |
Tri-colored quinoa, cooked
|
STUFFED GRAPE LEAVES
|
|
1 cup |
Couscous, cooked
|
1/4 cup |
Dried currants
|
1 tbsp |
Honey
|
1 tbsp |
Lemon juice
|
1/4 tsp |
Kosher salt
|
1/4 tsp |
Cracked black pepper
|
10 ea |
Grape leaves
|
2 tsp |
Olive oil
|
BOWL
|
|
2-1/2 oz |
Crumbled feta cheese
|
2-1/2 oz |
Cherry tomatoes, halved
|
5 oz |
Cucumber, thinly sliced, bias cut
|
2-1/2 oz |
Pitted Greek kalamata olives, halved
|
2-1/2 oz |
Red onion
|
22 oz | |
2 tbsp |
Olive oil
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 672 mg | 67% |
Carbohydrate | 218 g | 73% |
Cholesterol | 36 mg | 12% |
Total Fat | 142 g | 218% |
Iron | 21 mg | 115% |
Potassium | 2460 mg | 0% |
Calories | 2478 kcal | 124% |
Sodium | 3536 mg | 147% |
Protein | 92 g | 184% |
Polyunsaturated Fat | 23 g | 117% |
Saturated Fat | 20 g | 101% |
Sugars | 35 g | 4% |
Vitamin C | 18 mg | 30% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 400°F.
-
Step 2
In a small mixing bowl, combine the thyme, cumin, coriander, sesame seeds, sumac, salt and pepper to make the Za’atar spice, set aside.
-
Step 3
In another bowl, combine the mustard, vinegar, lemon juice, garlic, oregano, salt and black pepper to make the Greek dressing. Whisk together. Slowly stream in oil, while continually mixing until the dressing is fully emulsified. Toss cooked quinoa with dressing and let marinate at least 20 minutes in refrigerator.
-
Step 4
In a separate mixing bowl, combine the couscous, currents, honey, lemon juice, salt and pepper. Lay the grape leaves flat on a cutting board. Spoon about two tablespoons of the cous cous filling on each leaf. Roll leaves tightly, like a mini burrito. Drizzle a small amount of olive oil over the rolled grape leaves and set aside.
-
Step 5
On a sheet pan, lined with parchment paper, place meatballs with even spacing. Bake in 400°F oven for 5 minutes. Flip the meatballs and cook for another 5 minutes. In a mixing bowl, toss meatballs with olive oil and season generously with the Za’atar spice as desired.
-
Step 6
Spoon marinated quinoa in the bottom of five bowls. Neatly garnish the quinoa with two stuffed grape leaves, feta, cherry tomatoes, cucumbers, olives and red onions around the perimeter of the bowl. Place the seasoned meatballs in the middle of the bowl atop of the quinoa.
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