Falafel-ish Quinoa Salad
This recipe delicious cold salad is a perfect plant-based lunch or side dish for your next dinner or potluck. Its a light, bright quinoa salad loaded with chickpeas and fresh flavours of falafel from Plays Well with Butter
All images © Plays Well With Butter
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What you will need:
For the dressing:
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Instructions:
Assembly: Combine the quinoa, chickpeas, red onion, cucumber, tomatoes, feta (if using), & chopped herbs in a large mixing bowl. Pour the dressing over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired.
- Cook the quinoa: Add 1/2 cup dry quinoa and 1 cup water or stock to a small saucepan with a lid. Season with a generous pinch of salt. Bring the mixture to a boil (uncovered) over medium-high heat. Reduce heat to low or medium-low, bringing the quinoa to a slow simmer. Cover and simmer for 15 minutes. Remove from the heat & let stand (covered) for 5 minutes. Uncover & fluff with a fork. Set aside, or store in an individual airtight container in the refrigerator for up to 1 week.
- Chop the veggies: Finely dice the cucumber & red onion. Halve or quarter the cherry tomatoes. Set aside, or store in individual airtight containers in the refrigerator for up to 3 days.
- Mix the dressing: Add all listed ingredients to a small bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
Assembly: Combine the quinoa, chickpeas, red onion, cucumber, tomatoes, feta (if using), & chopped herbs in a large mixing bowl. Pour the dressing over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired.