Za'atar White Bean Grain Bowls

Wash and dry the fresh produce. Halve the tomatoes; place in a medium bowl. Add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to coat. Drain and rinse the beans. In a bowl, combine the garlic-tahini sauce, cilantro sauce, and a drizzle of olive oil. Season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the drained beans; season with salt, pepper, and the za’atar. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat.

Meanwhile, cut a 1-inch vent in the package of quinoa. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Drizzle with olive oil; season with salt and pepper. Add the arugula to the bowl of marinated tomatoes; drizzle with olive oil and season with salt and pepper. Toss to combine. Assemble the salad using the dressed arugula and tomatoes, warmed quinoa, and cooked beans. Drizzle with the cilantro-tahini dressing. Serve the salad garnished with the feta (crumbling before adding). Enjoy!