Quinoa falafel bowl with hummus & zucchini
Quinoa falafel bowl with hummus & zucchini
853kcal Per person
24g Protein
79g Carbs
49g Fat
16g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- ½ zucchini
- ½ cucumber
- 1 tomato
- 1 handful spinach (25 g)
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 4 falafel
- 1 teaspoon thyme, dried (2 g)
- 2 ounces red cabbage, shredded (56 g)
- 2 tablespoons hummus (40 g)
Preparing this recipe
- Cook the quinoa according to the package instructions. Let it cool and set aside.
- Slice the zucchini into half-moons, the cucumber into slices and dice the tomato. Roughly chop the spinach and crush the garlic.
- Heat half of the oil in a pan and cook the falafel balls for 3 minutes until golden brown. Set aside.
- In the same pan, heat the remaining oil and add the garlic. Sauté for 30 seconds. Add the zucchini and sprinkle with thyme. Cook for 3-5 minutes. Season with salt and pepper.
- Place the quinoa in a bowl and arrange the zucchini, cucumber, tomato, spinach, and cabbage around it. Add a scoop of hummus and top with the falafel.
Tip van FitChef
1. Mix a pinch of cumin or paprika into the quinoa and add a splash of lemon juice.
2. You can also use white cabbage instead of red cabbage.
