Za’atar Chickpea and Quinoa Bowl
with walnuts / tomatoes / red onions / broccolini

Name: Za’atar Chickpea and Quinoa Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup Walnut, halves or pieces; 1 bunch Broccolini, chopped; 1/2 Onions, medium and red, chopped; 1/2 cup Olives, pitted Kalamata, sliced; 1 cup Tomatoes, cherry or grape, halved; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Za'atar; 2 1/4 cups Cooked quinoa (ingredients listed separately); 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1/2 Tbsp Cilantro, chopped; 1 clove Garlic, chopped; 1/2 tsp Honey; 1 1/2 Tbsp Lemon juice; 1/3 cup Sour cream (sub plain or Greek yogurt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Every time we feature za'atar, we get requests for more recipes featuring this unique spice blend. It's a great flavor pairing with chickpeas and quinoa in this easy, flavorful, one-bowl meal.

Proteins

Beans, garbanzo

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Za’atar Chickpea and Quinoa Bowl:

Walnut, halves or pieces - 1/2 cup
Broccolini - 1 bunch , chopped
Onions, medium and red - 1/2 , chopped
Olives, pitted Kalamata - 1/2 cup , sliced
Tomatoes, cherry or grape - 1 cup , halved
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp
Za'atar - 1 Tbsp
Cooked quinoa (ingredients listed separately) - 2 1/4 cups

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Creamy Lemon Cilantro Sauce:

Cilantro - 1/2 Tbsp , chopped
Garlic - 1 clove , chopped
Honey - 1/2 tsp
Lemon juice - 1 1/2 Tbsp
Sour cream - 1/3 cup (sub plain or Greek yogurt)

Prep

Quinoa - (If making Thursday’s meal, cook quinoa for that night at the same time.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Walnuts - (Optional) If you’d like the walnuts toasted for the bowls, place them in a dry skillet over medium heat. Saute, stirring frequently, until fragrant, ~5 minutes. (Can be done up to 5 days ahead)
Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, lemon juice, and sour cream. (Can be done up to 5 days ahead)
Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
Beans - drain and rinse.

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Make

Toss beans with first part of oil and za'atar.
Heat a skillet with second part of oil over medium-high heat. Add broccolini and saute until tender, 4 to 5 minutes. Season with some salt and pepper. Set aside and return pan to heat.
Add beans and onions to heated pan. Saute until onions are tender, 3 to 4 minutes.
If quinoa was made ahead, reheat in the microwave (reserve portion for Thursday if it was cooked at the same time).
Set out quinoa, broccolini, beans / onions, olives, tomatoes, walnuts, and sauce and customize bowls at the table. Enjoy!

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