Healthy Living

This meal was so yummy! I made it in a meal prep for the week and had the perfect proportions. This is a healthy, plant-based, gluten free meal. I have a lot of stomach problems and this was perfect for me and super delicious.

Ingredients

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber diced
• 1/2 red onion, finely chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

For the Falafel:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 small onion, roughly chopped
• 2 cloves garlic
• 1/4 cup fresh parsley
• 2 tbsp flour or chickpea flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• Olive oil for pan-frying

Instructions

1. Cook the quinoa: in a medium saucepan, combine rinsed quinoa and water (or broth).
2. Bring to a boil, then reduce heat to low
3. Cover and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and let it cool.
5. Make the Falafel: In a food processor, combine chickpeas, onion, garlic, parsley, flour, cumin, coriander salt and pepper.
6. Pulse until the mixture is coarse but holds together when pressed.
7. Scoop out tablespoon sized, or whatever you want, into small balls.
8. Heat a bit of olive oil in a nonstick skillet over medium heats.
9. Cook falafel for 3-4 minutes on each side, until golden brown and crispy. Set aside on a paper towel-lined plate

Assembling and Serving

• Serve the Saladin bowls or on a platter.
• Top with warm falafel pieces.
• Optional: drizzle with tahini or a dollop of hummus for extra flavor.

Tips

• Or extra crunch, add chopped romaine or arugula.
• Make it ahead: store salad and falafel separately in the fridge for up to 3 days.
• Want it spicier? Add a pinch of chili flakes or hot sauce to the dressing.

Thank you for visiting and hope you love the meal!