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.
Serving guide
Choose your portion size.
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
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
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.58
for 4 servings · R33.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Red Pepper Hummus needs 200 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
Not in the Woolies basket — source these elsewhere:
- Outcast Classic Falafel Mix
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Falafel & Quinoa Salad?
The preparation time for Falafel & Quinoa Salad with a red pepper hummus drizzle is between 25 and 40 minutes.
What is the total time required to make Falafel & Quinoa Salad with a red pepper hummus drizzle?
The total time required to make Falafel & Quinoa Salad with a red pepper hummus drizzle is between 40 and 55 minutes.
How many servings does Falafel & Quinoa Salad provide?
4 servings
What are the main ingredients in Falafel & Quinoa Salad?
Baby Tomato, Cucumber, Fresh Mint, Outcast Classic Falafel Mix, Pitted Kalamata Olives, Quinoa, Red Pepper Hummus
What is the nutritional information of Falafel & Quinoa Salad?
Calories: 514, Carbs: 72 grams, Fat: grams, Protein: 20.5 grams, Sugar: 7.5 grams, Salt: 945 grams
How do I prepare Falafel & Quinoa Salad?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Falafel & Quinoa Salad?
Baby Tomato, Cucumber, Fresh Mint, Outcast Classic Falafel Mix, Pitted Kalamata Olives, Quinoa, Red Pepper Hummus
How many calories does Falafel & Quinoa Salad have?
514 calories
How much fat content does Falafel & Quinoa Salad have?
grams