"I'm back home at last!
Tonight it's a purple salad jar, because purple is my favorite color (even more so when it's edible). "
Quinoa Salad In A Jar With Beetroot Falafels And Tahini Sauce
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Recipe Intro From foodiewithoutborders
Beetroot-mint baked falafel balls. Tahini-orange sauce. Hidden radishes. Spicy beetroot hummus. Pomegranate-mint-quinoa salad. The ingredients alone might well be a mouthful, but I'm pretty sure Valerie is on to something.
INGREDIENTS
Beetroot falafels:
1 cup precooked chickpeas
1 cup precooked black beans
1 cup cooked beetroot
1-2 garlic cloves
Juice of 1/2 lime
1 Tbsp olive oil
Bread crumbs, enough to bind patties
Flour, enough to bind patties
1 Tbsp cumin
Fresh mint
Tahini Sauce:
3 tsp tahini
Juice of 1/2 orange
1 tsp balsamic vinegar
1/2 garlic clove
Beetroot, for the color
Beetroot Hummus:
Chickpeas
Black beans
Beetroots
Tahini
Lime juice
Olive oil
Garlic
Chili
Quinoa Salad:
Red and white quinoa
Red cabbage
Pomegranate
Fresh mint
Red peppers
Orange juice-balsamic vinegar-honey-olive oil vinaigrette, optional
DIRECTIONS
Preheat oven to 400F (200C).
For the falafels, combine all ingredients and for into balls. Bake for 20-25 minutes or unitl crunchy on the outside and soft inside.
For the tahini sauce, combine all the ingredients and add some water if needed and a touch of beetroot for the color.
For the beetroot hummus, combine all ingredients and puree until smooth.
For the quinoa salad, toss together all ingredients in a bowl.
To assemble, fill jar with quinoa salad and top with hummus, falafels, and tahini sauce.