Customize It
Za'atar White Bean Grain Bowls
with Pre-Cooked Quinoa & Cilantro Tahini Dressing
Keep It Vegetarian
Active:
15m
Total:
15m
These hearty vegetarian bowls get rich, herbaceous flavor from a cilantro, garlic, and tahini sauce, which is drizzled over pre-cooked quinoa, arugula, marinated tomatoes, and warm cannellini beans—sizzled in the pan with vibrant za'atar. The bowls are finished with crumbles of tangy feta.
Details
These hearty vegetarian bowls get rich, herbaceous flavor from a cilantro, garlic, and tahini sauce, which is drizzled over pre-cooked quinoa, arugula, marinated tomatoes, and warm cannellini beans—sizzled in the pan with vibrant za'atar. The bowls are finished with crumbles of tangy feta.
Nutrition per serving
Ingredients
1 each
15.5-oz can Cannellini Beans
10 oz
Cooked Tri-Color Quinoa
2 oz
Feta Cheese
2 oz
Arugula
½ tbsp
Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
4 oz
Grape Tomatoes
¼ cup
Cilantro Sauce
3 tbsp
Garlic-Tahini Sauce
1 tbsp
Sherry Vinegar
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
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.
step 2
Cook the beans
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.
step 3
Assemble the salad & serve your dish
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!
Instructions
step 1
Prepare the ingredients
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.
step 2
Cook the beans
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.
step 3
Assemble the salad & serve your dish
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!
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