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Garden grain bowl

This vegetarian lunch features quinoa's cousin, freekeh.

"The secret to this easy meal prep lunch recipe is that it's flavored with za'atar, a Lebanese spice consisting of thyme, sumac, and sesame," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "The blend offers a multitude of health benefits; thyme has been shown to help fight acne-causing bacteria, while sumac is high in gallic acid (which has anti-viral and anti-inflammatory properties), and sesame seeds contain vitamin C."

This recipe is part of our meal prep series. Click herefor all the details.

Ingredients

1 teaspoon extra virgin olive oil
6 asparagus spears, trimmed and cut into thirds
½ teaspoon za'atar
1 teaspoon salt
1 teaspoon pepper
2 Persian cucumbers
6 cherries, halved and pitted
5 cherry tomatoes
½ cup arugula
¼ avocado
1 cup cooked freekeh
Lemon wedge
1 teaspoon oregano oil
1 ounce goat cheese, crumbled

Directions

1.

In a skillet, heat the olive oil over medium-high heat. Quickly sauté asparagus with the za'atar, salt, and pepper for two minutes.

2.

Place cucumbers (left whole) in a salad container then add the cherries and cherry tomatoes.

3.

Once asparagus is cooked and cooled, add it to the salad container alongside the tomatoes.

4.

Place a handful of arugula on top and store the container in the fridge.

5.

In a separate divided container place the avocado, 1 teaspoon za'atar, and crumbled goat cheese.

Directions

1.

Warm freekeh in the microwave for 30 seconds.

2.

Chop up cucumbers into ½-inch pieces and dice the avocado.

3.

Place cucumbers, asparagus, cherries, tomatoes, avocado, and arugula on top of the freekeh.

4.

Garnish with a squeeze of lemon, oregano oil, za'atar, and crumbled goat cheese.

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