Falafel Quinoa Bowls | Happy and Full

Happy and Full

Name: Falafel Quinoa Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: O Organics Quinoa, Organic, Tri-Color; Oppy Organic Meyer Lemons; SIGNATURE SELECTS Vinegar, Red Wine; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Cal-Organic Farms Organic Green Kale Bunch; Organic Red Onion Bag; Mighty Sesame Co. Organic Squeezable Tahini Paste; Napoleon Co. Grille Garlic Cloves; Signature Farms Lemon Juice; Little Bear Curly Parsley; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH

Print recipe

Falafel Quinoa Bowls

Serves 420 mins prep15 mins cook

These baked falafel quinoa bowls are the ultimate meatless Monday inspiration, bursting with fresh flavors. Featuring a lemon tahini dressing, this dish combines roasted falafels, cooked quinoa, and a variety of fresh vegetables for a nutritious and delicious meal.

0 servings

What you need

quinoa

lemon

splash red wine vinegar

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

splash olive oil

kale

red onion

Mighty Sesame Co. Organic Squeezable Tahini Paste

cup tahini

garlic clove

splash lemon juice

parsley

pepper

salt

cup water

Shop Recipe

Instructions

1: Reheat baked falafels (homemade or store bought).

2: Cook quinoa according to package instructions.

3: Massage chopped kale with a drizzle of olive oil, a squeeze of lemon juice, and salt.

4: Dice tomatoes, cucumbers, red onion, and parsley.

5: Toss the diced vegetables with olive oil and a splash of red wine vinegar.

6: Make the dressing by whisking together tahini, water, lemon juice, grated garlic, salt, and pepper.

7: Assemble the bowls, layering quinoa, falafels, kale, and the tossed vegetables. Drizzle with dressing.

View original recipe