Why make this recipe
Falafel-ish Quinoa Salad is a fantastic way to enjoy flavors reminiscent of traditional falafel while keeping things light and nutritious. It combines protein-packed quinoa and chickpeas with fresh veggies, making it a perfect dish for anyone seeking a healthy yet satisfying meal. This salad is also versatile, so you can enjoy it for lunch, dinner, or any gathering with friends. Plus, it’s easy to make and can be stored for later, making it a great choice for meal prep.
How to make Falafel-ish Quinoa Salad
Ingredients :
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: spices like cumin or coriander
Directions :
- Rinse the quinoa under cold water, then combine it with water or vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together tahini, olive oil, lemon juice, garlic powder, salt, and pepper. If using, add spices for extra flavor.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later use.
How to serve Falafel-ish Quinoa Salad
Falafel-ish Quinoa Salad can be enjoyed fresh or chilled. Serve it as a main dish or a side dish alongside grilled meats or fish. You can also pair it with pita bread or wrap it in lettuce leaves for a delightful meal. Drizzling a bit more tahini over the top or adding a dollop of yogurt can enhance the flavors even more.
How to store Falafel-ish Quinoa Salad
To store this salad, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you plan to make it ahead, keep the dressing separate until you’re ready to serve, to prevent the salad from becoming soggy.
Tips to make Falafel-ish Quinoa Salad
- To save time, cook quinoa in bulk and keep it in the fridge for easy use in salads or bowls throughout the week.
- Feel free to add other veggies like avocado or carrots for added crunch and nutrition.
- Experiment with different spices or herbs to customize the flavor to your liking!
Variation
You can also turn this salad into a wrap by using whole grain tortillas instead of serving it in a bowl. Just add the salad in the center of the wrap, roll it up, and enjoy. Additionally, you could substitute tahini with yogurt for a creamier dressing.
FAQs
Can I use other grains instead of quinoa?
Yes, you can use bulgur, farro, or even brown rice if you prefer. Each will provide a different texture and flavor.
Is this salad vegan?
Yes, this Falafel-ish Quinoa Salad is fully vegan, especially if you use water instead of broth and skip any dairy on top.
How can I make it spicier?
You can add diced jalapeños or a sprinkle of red pepper flakes to enhance the heat in this salad to suit your taste!
Conclusion
Enjoy making this delicious and nutritious Falafel-ish Quinoa Salad as a standout dish for any occasion. For more diverse salad recipes that you might love, check out this Falafel-Inspired Quinoa Salad!
Print
Falafel-ish Quinoa Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A light and nutritious salad combining quinoa and chickpeas with fresh veggies, reminiscent of traditional falafel.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: spices like cumin or coriander
Instructions
- Rinse the quinoa under cold water, then combine it with water or vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together tahini, olive oil, lemon juice, garlic powder, salt, and pepper. If using, add spices for extra flavor.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later use.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Keep dressing separate until serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa salad, vegan salad, healthy salad, falafel, chickpeas