Falafel Beetroot Quinoa Salad

28 min
≈ €3.20
2 servings
Easy

cucumber, tomatoes, and baby spinach: a straightforward vegan combination for an everyday dinner.

Calories720.8 kcal

Protein26.6 g

Fat24.9 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Equipment

stove

Prepare

1

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

2

Bring quinoa and tap water to the boil

Bring quinoa and tap water to the boil, cover and cook on low for 12–15 minutes; rest for 5 minutes.

3

Heat half the olive oil in a large pan

Heat half the olive oil in a large pan over medium heat. Cover and cook beetroot for 8 minutes, turning every 2 minutes.

4

Add falafel and cook uncovered for 5 minutes more

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

5

Whisk lemon juice with the remaining olive oil

Whisk lemon juice with the remaining olive oil. Toss gently with quinoa and cucumber, tomatoes, baby spinach, falafel, beetroot.

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