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ZEUS' POWER LUNCH
ZEUS' POWER LUNCH
ZEUS' POWER LUNCH
ZEUS' POWER LUNCH

ZEUS' POWER LUNCH

Yield
5 portions
Portion Size
1 salad
Ingredients: Measure:
ZA'ATAR SPICE
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
1-1/2 tsp
Kosher salt
1/4 tsp
Crushed red pepper flakes
1/4 tsp
QUINOA WITH GREEK DRESSING
2 tsp
Red wine vinegar
1/3 cup
Lemon juice
1 tsp
Garlic, grated
2 cloves
Dried oregano
1/2 tsp
Kosher salt
1/4 tsp
Cracked black pepper
1/4 tsp
Olive oil
1/2 cup
Tri-colored quinoa, cooked
35 oz
STUFFED GRAPE LEAVES
Couscous, cooked
1 cup
Dried currants
1/4 cup
Honey
1 tbsp
Lemon juice
1 tbsp
Kosher salt
1/4 tsp
Cracked black pepper
1/4 tsp
Grape leaves
10 ea
Olive oil
2 tsp
BOWL
Crumbled feta cheese
2-1/2 oz
Cherry tomatoes, halved
2-1/2 oz
Cucumber, thinly sliced, bias cut
5 oz
Pitted Greek kalamata olives, halved
2-1/2 oz
Red onion
2-1/2 oz
22 oz
Olive oil
2 tbsp

Directions

  1. Preheat oven to 400°F.

  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.

  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.

  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.

  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.

  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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