Step 1

First, prepare the za’atar seasoning. Place fennel seeds, cumin seeds, and coriander seeds in a mortar and pestle and grind until fragrant and until the seeds are no longer whole.

Step 2

Add the thyme, oregano, marjoram, sumac, kosher salt, garlic, and brown sugar to mortar and pestle and gently combine.

Step 3

Finally, toss the sesame seeds with the rest of the spices. Do not use the pestle to grind the sesame seeds, those should remain whole.

Step 4

Transfer the za’atar seasoning into a jar with a cover and set aside.

Step 5

Place all of the ingredients for the meatballs (except for the olive oil) into a large bowl.

Step 6

Then, use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. We recommend using your hands as it’s faster and easier.

Step 7

When all of the ingredients are combined, use your hands to form golf ball-sized meatballs (~1.5 tablespoons).

Step 8

Heat a large skillet with sides (this is important) over medium/high heat. Add olive oil.

Step 9

When the olive oil is fragrant add all of the meatballs to the skillet.

Step 10

Brown the meatballs for 5-7 minutes, turning the meatballs until most of the meatball is browned. Remove the meatballs from the skillet. Don’t worry if they aren’t fully cooked on the inside, they will continue to cook later. Set aside.

Step 11

Deglaze the pan with ½ cup of the chicken broth. Scrape the brown bits from the pan with a spatula.

Step 12

Add the onions to the skillet and sauté for 1 minute. Then, add the garlic and salt to the onions and sauté for an additional minute.

Step 13

Next, add the chopped carrots, cauliflower, and za’atar seasoning to the pan and toss everything together. Cook all of the vegetables together for 2-3 minutes.

Step 14

Add the quinoa to the pan, toss with the vegetables and toast the quinoa for 1 minute.

Step 15

Finally, add 2 cups of broth and lemon juice to the skillet and bring to a boil.

Step 16

Turn the heat to low and add the meatballs to the skillet. Cover and simmer for 8-10 minutes or until the quinoa is cooked.

Step 17

While the quinoa skillet is cooking add the Greek yogurt, lemon zest, and garlic to a bowl and mix. Set aside.

Step 18

When the quinoa is cooked, remove from heat and uncover the skillet. Let the skillet rest for 5-10 minutes to allow the rest of the moisture to absorb into the quinoa.

Step 19

Top the skillet with the Greek yogurt sauce. Drizzle the greek yogurt with the olive oil, za’atar seasoning, fresh parsley, and onion.

Step 20

Enjoy.