Crumbled Falafel & Maple Brown Butter Quinoa Bowls
with Tahini Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
The world in a bowl! Nutritious quinoa is a seed native to the Andes, falafel originates in the Middle East and maple syrup comes from close to home. Naturally sweetened brown butter wraps it all in a layer of warmth.
We will send you:
- 1 Cucumber
- 1 Tomato
- 1 Scallion
- 1g Dried dill
- 6 Falafels
- 95g Red & white quinoa
- 45ml Apple-tahini vinaigrette
- 15ml Maple syrup
- 30ml Lemon juice
Contains: Milk • Sesame • Soy
You will need:
Medium pan
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Olive oil
Total Fat
45 g
Saturated Fat
14 g
Sodium
1000 mg
Total Carb
70 g
Sugars
9 g
Protein
19 g
Fibre
15 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, halve the cucumber lengthwise; cut crosswise into ½ inch pieces.
- Medium-dice the tomato.
- Thinly slice the scallion crosswise.
- In a small bowl, make the brown butter by microwaving 3 tbsp butter (double for 4 portions), in 30 sec. increments, until lightly browned (watch closely as it can burn quickly).
- Add the maple syrup and ⅓ of the lemon juice; stir well.
Warm the falafels
- Tear the falafels into bite-size pieces.
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through.
Make the salad
- In a medium bowl, combine the tomato, cucumber, scallion, dill, remaining lemon juice, a drizzle of olive oil and S&P.
Finish & serve
- To the pot of quinoa, add ⅔ of the brown butter; stir well.
- To the bowl of remaining brown butter, add the vinaigrette; stir well.
- Divide the quinoa between your plates.
- Top with the falafels and salad.
- Drizzle with the brown butter vinaigrette. Bon appétit!
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