Quinoa has become a very trendy grain. I was introduced to the tiny bead-like grains about 8 years ago by my aunt, who shares my passion for nutrition. Over the years I have become more aware of its nutritional value as its popularity increased.
Quinoa is a gluten free grain and a good source of fibre. The Plant based grain is also considered a protein. It is easy to cook and has a rich flavor with a crunchy texture that can easily substitute rice, couscous or pasta with any dish.
This recipe is only for the salad. You can find a beetroot Falafel recipe here.
- 2 cups cooked quinoa
- 1 tbsp sumac
- 1 tbsp cinnamon
- 1 tbsp paprika
- 1 tsp ground cumin
- 2 tbsp sesame seeds
- 1 tsp turmeric
- 1 small red onion, finely chopped (optional)
- 1 chopped yellow pepper
- 12 falafels
- 1 cup loosely packed mint leaves
- 1 cup loosely packed cilantro
- ½ cup pomegranate rubies
- ½ cup dried cranberries
- 4 tbsp tahini
- 1 cup almond milk
- lemon juice + zest of 1 lemon
- salt + pepper
- To make the salad: Mix al the spices, the onion and 1 tbsp sesame seeds with the cooked quinoa. Add the fresh mint, coriander, pomegranate, cranberries and yellow pepper.
- To make the dressing: Mix together the tahini paste, almond milk, salt, pepper, lemon juice and lemon zest and mix well until a smooth consistency forms.
- Serve the salad with the falafels, remaining sesame seeds and the tahini dressing.