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.
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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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!