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Mediterranean quinoa bowl with falafel, tzatziki
- Chickpea - 50g
- Parsley/Coriander - one bunch
- Cumin powder - 1/2 tbsp
- Lemon juice -1/2 lemon
- Paprika/chilli powder - 1 tsp
- Salt - to taste
- Quinoa - 50g
- Oregano - 1 tsp
- Greek yogurt - 65g
- Cucumber shredded
- Dill - chopped
Falafel: Soak chickpea over night. Grind chickpea, salt, cumin powder, parsley/coriander, lemon juice, paprika into a slightly coarse mixture. Spray with olive oil spray and bake it in over or air fryer at 400F for 15-20 min. You can also shallow fry it in a pan.
Quinoa: Roast quinoa for 1-2 min in a dry pan and add water, paprika, salt, oregano and cook according to instructions.
Tzatziki: Shred cucumber and drain the water completely. Add it to Greek yogurt along with chopped dill, salt, pepper and lemon juice and mix well.
Serve with salad.