Mediterranean Mezze with Homemade Hummus & Veg, Spinach Patties, and Quinoa Tabuli: Weeknight Dinners

Author by Chef JoannaPosted in 5 x 1 challenge, gluten free tabuli, healthy mediterranean food, hummus, plant based, quinoa tabuli, tabuli, weeknight meal planning
This is part of the 5X1 challenge, 5 meals, 1 shopping trip. 
All the meals are plant-based, gluten and dairy free. 
This was night two of the plan. The first night was Spaghetti Squash with tomatoes, basil, and spinach. To read more about it, follow this Link. 

Night 2: Mediterranean Mezze

3 small dishes: Tabuli, hummus with veg, and spinach patties

Extra: some zucchini “chips” 

Quinoa Tabuli

Ingredients:

  • ½ cup uncooked quinoa
  • ¼ cup cherry tomatoes, halved
  • 2 Persian cucumber, diced small
  • 2 green onions, chopped small
  • 1 cup parsley, chopped
  • ½ lemon, juiced
  • 2 T olive oil
  • Salt and pepper to taste

First, cook the quinoa in a pot or microwave. To cook in the microwave, measure 1 cup water and cover with plastic wrap. Microwave 12 to 15 minutes, or quinoa opens up (you can see the, sprout open). Cool a little.

Add remaining ingredients. Then, taste for salt and lemon. Add more if needed. 

Hummus with veg

  • 1 can garbanzo beans, reserve some liquid from can
  • 2-3 T tahini
  • 1-2 garlic cloves
  • ½ lemon, juiced
  • 2 T olive oil

In food processor or immersion blender, blend all ingredients thoroughly. Taste and season with pinch of salt if needed. Add a spoon or two of the beans liquid of having trouble blending.

Serve with Fresh veg like

  • Radishes
  • Carrots
  • Cucumbers

Slice in quarters and batons and arrange on top.

I finished mine with some Dukkah (spice and nut mix) I found at trader joes. And a cucumber rose I made with thinly sliced cucumbers.

Zucchini chips (extra)

  • 2 zucchini, sliced thin lengthwise
  • salt and pepper
  • olive oil

Preheat oven to 375 F. Line baking tray with parchment paper. Sprinkle zucchini with olive oil, salt and pepper. Massage into zucchini. Then, place in oven 20 minutes or until sides start to turn a little crispy. Then, serve with hummus dip or eat as is (my favorite). They are slightly sweet and a great snack.

Spinach patties

  • 16 oz frozen spinach
  • ½ onions, chopped small
  • 3 eggs

1. Thaw frozen spinach for 2-3 hours at room temperature, or microwave for 3-5 minutes or until partially thawed. Drain spinach in colander, or squeeze box over the sink (the way I do it). Remove as much water as you can.

2. In a medium bowl add the spinach, onions, and eggs. Mix well with a fork.



3. On a nonstick pan, melt 1 teaspoon margarine, and then make fat patties using approximately 1/4 cup spinach mix for each patty. Cook 2-3 minutes on each side and when cooked, keep warm by covering the platter with foil.

For more info on the 5X1 challenge and Grocery List: 

Published by Chef Joanna

Leave a Reply

Mediterranean Mezze with Homemade Hummus & Veg, Spinach Patties, and Quinoa Tabuli: Weeknight Dinners

Author by Chef JoannaPosted in 5 x 1 challenge, gluten free tabuli, healthy mediterranean food, hummus, plant based, quinoa tabuli, tabuli, Uncategorized, weeknight meal planning
This is part of the 5X1 challenge, 5 meals, 1 shopping trip. 
All the meals are plant-based, gluten and dairy free. 
This was night two of the plan. The first night was Spaghetti Squash with tomatoes, basil, and spinach. To read more about it, follow this Link. 

Night 2: Mediterranean Mezze

3 small dishes: Tabuli, hummus with veg, and spinach patties

Extra: some zucchini “chips” 

Quinoa Tabuli

Ingredients:

  • ½ cup uncooked quinoa
  • ¼ cup cherry tomatoes, halved
  • 2 Persian cucumber, diced small
  • 2 green onions, chopped small
  • 1 cup parsley, chopped
  • ½ lemon, juiced
  • 2 T olive oil
  • Salt and pepper to taste

First, cook the quinoa in a pot or microwave. To cook in the microwave, measure 1 cup water and cover with plastic wrap. Microwave 12 to 15 minutes, or quinoa opens up (you can see the, sprout open). Cool a little.

Add remaining ingredients. Then, taste for salt and lemon. Add more if needed. 

Hummus with veg

  • 1 can garbanzo beans, reserve some liquid from can
  • 2-3 T tahini
  • 1-2 garlic cloves
  • ½ lemon, juiced
  • 2 T olive oil

In food processor or immersion blender, blend all ingredients thoroughly. Taste and season with pinch of salt if needed. Add a spoon or two of the beans liquid of having trouble blending.

Serve with Fresh veg like

  • Radishes
  • Carrots
  • Cucumbers

Slice in quarters and batons and arrange on top.

I finished mine with some Dukkah (spice and nut mix) I found at trader joes. And a cucumber rose I made with thinly sliced cucumbers.

Zucchini chips (extra)

  • 2 zucchini, sliced thin lengthwise
  • salt and pepper
  • olive oil

Preheat oven to 375 F. Line baking tray with parchment paper. Sprinkle zucchini with olive oil, salt and pepper. Massage into zucchini. Then, place in oven 20 minutes or until sides start to turn a little crispy. Then, serve with hummus dip or eat as is (my favorite). They are slightly sweet and a great snack.

Spinach patties

  • 16 oz frozen spinach
  • ½ onions, chopped small
  • 3 eggs

1. Thaw frozen spinach for 2-3 hours at room temperature, or microwave for 3-5 minutes or until partially thawed. Drain spinach in colander, or squeeze box over the sink (the way I do it). Remove as much water as you can.

2. In a medium bowl add the spinach, onions, and eggs. Mix well with a fork.



3. On a nonstick pan, melt 1 teaspoon margarine, and then make fat patties using approximately 1/4 cup spinach mix for each patty. Cook 2-3 minutes on each side and when cooked, keep warm by covering the platter with foil.

For more info on the 5X1 challenge and Grocery List: 

Published by Chef Joanna

Leave a Reply