Perfect for a summertime dinner or delicious lunch! This quinoa salad is loaded with baby tomatoes, fresh cucumber, and pops of kalamata olives. Topped with crispy and golden falafel patties drizzled with red pepper hummus, all finished off with a scattering of fresh mint.
Falafel & Quinoa Salad
Falafel & Quinoa Salad
with a red pepper hummus drizzle
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Cucumber
- Fresh Mint
- Outcast Classic Falafel Mix
- Pitted Kalamata Olives
- Quinoa
- Red Pepper Hummus
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
PREP STEP
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. In a small bowl, combine the hummus with water in 10ml increments until drizzling consistency. Season.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a salad bowl, combine the cooked quinoa, the halved tomatoes, diced cucumber, and the chopped olives. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad, top with the falafels, and drizzle over the hummus. Garnish with a sprinkle of the chopped mint. Good job, Chef!
Quinoa - 75ml
Outcast Classic Falafel Mix - 55g
Red Pepper Hummus - 50ml
Baby Tomatoes - 80g
Cucumber - 100g
Pitted Kalamata Olives - 20g
Fresh Mint - 3g
QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
PREP STEP
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. In a small bowl, combine the hummus with water in 10ml increments until drizzling consistency. Season.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a salad bowl, combine the cooked quinoa, the halved tomatoes, diced cucumber, and the chopped olives. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad, top with the falafels, and drizzle over the hummus. Garnish with a sprinkle of the chopped mint. Good job, Chef!
Quinoa - 150ml
Outcast Classic Falafel Mix - 110g
Red Pepper Hummus - 100ml
Baby Tomatoes - 160g
Cucumber - 200g
Pitted Kalamata Olives - 40g
Fresh Mint - 5g
QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
PREP STEP
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. In a small bowl, combine the hummus with water in 10ml increments until drizzling consistency. Season.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a salad bowl, combine the cooked quinoa, the halved tomatoes, diced cucumber, and the chopped olives. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad, top with the falafels, and drizzle over the hummus. Garnish with a sprinkle of the chopped mint. Good job, Chef!
Quinoa - 225ml
Outcast Classic Falafel Mix - 165g
Red Pepper Hummus - 150ml
Baby Tomatoes - 240g
Cucumber - 300g
Pitted Kalamata Olives - 60g
Fresh Mint - 8g
QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
PREP STEP
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 400ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. In a small bowl, combine the hummus with water in 10ml increments until drizzling consistency. Season.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a salad bowl, combine the cooked quinoa, the halved tomatoes, diced cucumber, and the chopped olives. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad, top with the falafels, and drizzle over the hummus. Garnish with a sprinkle of the chopped mint. Good job, Chef!
Quinoa - 300ml
Outcast Classic Falafel Mix - 220g
Red Pepper Hummus - 200ml
Baby Tomatoes - 320g
Cucumber - 400g
Pitted Kalamata Olives - 80g
Fresh Mint - 10g
Woolies Products in this dish
