Falafel & Black Bean Salad
Recipe Serves 4 people
Ingredients
- 100 g quinoa raw (½ cup)
- 1 onion, brown diced
- 1 tsp stock, powder, vegetable
- 1 tbsp oil, olive extra virgin
- 300 g broccoli
- 400 g beans, black, canned drained & rinsed
- 250 g falafel store bought
- 280 g baby spinach
- 200 g dip, tzatziki store bought, optional vegan
- 20 tomato, cherry halved
Instructions
- Preheat oven to 200/180C fan forced and line two baking trays with baking paper.
- Heat half the oil in a saucepan over medium heat. Add the onion and sauté until soft. Add the quinoa and stock power and cover with 1 cup boiling water according to the packet directions. Set aside once cooked.
- Meanwhile, chop up broccoli into bite-sized florets, drizzle over the remaining olive oil and bake on prepared baking tray for 15-20 minutes, or until lightly roasted.
- With 10 minutes to go, on the second baking tray, bake falafels for 10 minutes or until warmed through.
- To assemble the salad, mix black beans and cooked quinoa together and combine with cooked broccoli.
- Divide baby spinach among 4 bowls and evenly top with black bean and quinoa mixture. Evenly top with baked falafels and finish with 1 tablespoon of tzatziki dip and sliced tomatoes over each salad bowl. Serve and enjoy!
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