by Natalia Moyano, as a part of her Division III project at Hampshire College.
(serves 1)
Ingredients
Quinoa
- 1/2 cup dry quinoa
- 1 cup of water or vegetable broth
- pinch of sea salt
- ½ lemon (juice)
Salad
- 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
Preparation
- 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.
- For the salad, prepare and mix all salad ingredients.
- Prepare avocado sauce by mixing all sauce ingredients.
- Fry the falafels on each side using walnut oil or olive oil on a non-stick pan (about 4 mins on each side.)
- Serve all and enjoy!