Falafel Beetroot Quinoa Salad
- 28 min
- β β¬3.20
- 2 servings
- Easy
Main ingredients: cucumber, tomatoes, baby spinach, and falafel. Allow about 28 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Rinse quinoa in a sieve
Rinse quinoa in a sieve. Cut beetroot into 1 cm cubes, dice cucumber and tomatoes, cut baby spinach into wide ribbons and halve falafel.
Cook
Bring quinoa and tap water
Bring quinoa and tap water to the boil, cover and cook on low for 12β15 minutes; rest for 5 minutes.
Heat half the olive oil
Heat half the olive oil in a large pan over medium heat. Cover and cook beetroot for 8 minutes, turning every 2 minutes.
Add falafel and cook uncovered
Add falafel and cook uncovered for 5 minutes more, until the beetroot breaks easily with a fork and the falafel is hot and browned.
Finish
Whisk lemon juice
Whisk lemon juice with the remaining olive oil. Toss gently with quinoa, cucumber, tomatoes, baby spinach, falafel and beetroot.
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Recipe from VegPlan Β· https://vegplan.app/recipes/grain-salad-falafel
