Balanced Falafel and Quinoa Tabouleh

Nutrition per serve

Ingredients

• 125g quinoa
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1bunch parsley
• 30g pepitas
• 200g falafel
• 130g natural yoghurt
• 23ml olive oil
• 10ml white or red wine vinegar
• 5ml honey

Method

1. Step 1 — Cook quinoa
   Rinse the quinoa well in a sieve, then drain (see Kitchen 101). Heat a small saucepan over medium heat, add the quinoa and cook, stirring, for 3-4 mins until golden and toasted. Add 250ml (1 cup) water and bring to a simmer. Cover and reduce the heat to low. Cook for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the tomato and cucumber. Finely chop the parsley leaves and stems. Put 2 tsp olive oil, 2 tsp white wine vinegar and 1 tsp honey in a bowl, season with salt and pepper and whisk to combine.
3. Step 3 — Fry falafel
   Cook the pepitas in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan. Heat 1 tbs olive oil in the pan over medium-high heat. Cook the falafel, turning regularly, for 3-5 mins until golden. Remove the pan from the heat.
4. Step 4 — Toss tomato and cucumber
   Put the tomato, cucumber and half the parsley leaves and stems in a large bowl, add half the dressing and toss to combine. Stir the remaining dressing and remaining parsley into the quinoa.
5. Step 5 — Serve up
   Put the yoghurt and 1 tbs water in a bowl, season with salt and pepper and stir to combine. Divide the quinoa, tomato mixture and falafel among bowls. Drizzle with the yoghurt mixture and scatter over the pepitas. Enjoy!
6. Step 6 — Kitchen 101
   It’s important to rinse the quinoa well to remove the natural coating called saponin, which can make it taste bitter or soapy.

Allergens

Sulfit, Milch