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Falafel with quinoa and homemade tzatziki with cucumber salad
A vegetarian recipe inspired by Middle Eastern cuisine that combines nutritious quinoa and golden falafel with a fresh cucumber salad and an addictive yogurt and mint sauce. Ready in just 20 minutes!
- Servings: 2
- Cook: 20 min
Ingredients
- 100 grams quinoa
- 200 grams falafel
- 1 unit cucumber
- 125 g Greek yogurt
- 50 g mesclun
- 2 g mint
- 200 ml water
- 1 clove garlic
- 1 teaspoon red wine vinegar
- olive oil
- salt
- pepper
Instructions
- In a saucepan, add the water, salt, and quinoa. Bring to a boil, then cook over medium-low heat for 12 minutes with the lid on.
- Trim the ends of the cucumber and grate half of it. Place the grated cucumber in a bowl, add salt, and let it rest for 5 minutes. Rinse and dry the grated cucumber, then return it to the bowl. Cut the remaining cucumber into 1 cm cubes and place them in a salad bowl.
- Peel and mince the garlic. Strip the mint leaves and chop them. In the bowl with the grated cucumber, add the garlic, Greek yogurt, chopped mint, and red wine vinegar. Season with salt and pepper to taste and stir.
- In the salad bowl with the cubed cucumber, add the mesclun, a generous drizzle of olive oil, and salt. Mix well so the salad is well dressed.
- In a frying pan, heat a drizzle of olive oil over medium heat. Add the falafel and cook for 5 minutes, until golden. Remove from heat and set aside.
- In the saucepan with the quinoa, add a drizzle of olive oil, salt, and pepper to taste. Stir and serve the quinoa in bowls. Top with the salad and falafel, and cover the falafel with the yogurt sauce.
Nutrition (per serving)
- Calories: 891 kcal
- Protein: 23 g
- Carbohydrates: 69 g
- Fat: 59 g
- Fiber: 10 g