Lunch & Dinner Recipes

Mediterranean Dish

by Natalia Moyano, as a part of her Division III project at Hampshire College. 

(serves 1)



  • 1/2 cup dry quinoa
  • 1 cup of water or vegetable broth
  • pinch of sea salt
  • ½ lemon (juice)


  • 1 cucumber (peeled and chopped)
  • handful of cherry tomatoes (diced)
  • 2 tbsp. fresh parsley (chopped)
  •  ½ lemon (juice)

Avocado Sauce

  • ½ avocado (pitted and mashed)
  • ½ lemon (juice)
  • 1 tbsp. unsweetened almond milk 
  • pinch of salt
  • Falafels (frozen)
  • Walnut oil or olive oil 


  1. To make the quinoa, simply add the dry quinoa, water and sea salt into a 1 ½ quart sauce pan, and bring to a boil. Once it boils, reduce heat to simmer temperature, cover the pan with a lid, and cook until all water is absorbed (about 15 minutes). Once the quinoa is cooked, fluff with a fork and add the juice of the lemon. Set aside.
  2. For the salad, prepare and mix all salad ingredients.
  3. Prepare avocado sauce by mixing all sauce ingredients.
  4. Fry the falafels on each side using walnut oil or olive oil on a non-stick pan (about 4 mins on each side.)
  5. Serve all and enjoy!