Quinoa Bowl with Za’atar Roasted Chickpeas
and arugula / goat cheese / figs

Name: Quinoa Bowl with Za’atar Roasted Chickpeas
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp Lemon juice; 2 Tbsp Tahini; 2 tsp Vinegar, balsamic; 1 tsp Honey; 1 1/2 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 8 Figs, quartered (sub plums, 2 per 8 figs); 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; for baking Foil; 1 Tbsp Oil, cooking; 1 Tbsp Vinegar, red or white wine; 1 1/2 Tbsp Za'atar; 4 oz Arugula; 4 oz Goat cheese, crumbled; 1/4 cup Pistachios, shelled (sub sliced or slivered almonds); 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Quinoa Bowl with Za’atar Roasted Chickpeas

This grain bowl has a variety of ingredients that add layers of flavors - sweetness from figs, bitterness from arugula, and savory notes from Za'atar chickpeas. It's all rounded out with a creamy tahini dressing drizzled on top.

Proteins

Beans, garbanzo

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Lemon and Tahini Dressing:

Lemon juice - 2 Tbsp
Tahini - 2 Tbsp
Vinegar, balsamic - 2 tsp
Honey - 1 tsp
Oil, olive - 1 1/2 Tbsp

Quinoa Bowl with Za’atar Chickpeas:

Cucumbers - 8 oz , chopped
Figs - 8 , quartered (sub plums, 2 per 8 figs)
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Foil - for baking
Oil, cooking - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Za'atar - 1 1/2 Tbsp
Arugula - 4 oz
Goat cheese - 4 oz , crumbled
Pistachios, shelled - 1/4 cup (sub sliced or slivered almonds)

Quinoa:

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

Prep

Quinoa - (If prepping right before cooking, get oven heating before continuing with prep.) 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)
Make lemon and tahini dressing - Whisk together lemon juice, tahini, balsamic vinegar, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Cucumbers / Figs - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C. Line a sheet pan with foil.
Toss beans with cooking oil, red or white wine vinegar, and za’atar. Season with some salt and pepper.
Spread beans out on sheet pan and roast in the oven, shaking pan halfway through cooking, until golden brown and crisp, 8 to 12 minutes total.
If quinoa was made ahead, reheat in the microwave.
Assemble bowls with quinoa and arugula as the base. Add chickpeas, cucumbers, figs, crumbled goat cheese, and pistachios. Top with dressing. Enjoy!

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