Falafel & Turmeric Quinoa Bowls
with Creamy Zhug Sauce, Pickled Cabbage, & Tomato-Cucumber Salad
- Sesame
- Eggs
- Milk
This vibrant bowl features golden, crispy falafel served over a bed of turmeric-spiced quinoa studded with dried cherries. Quick-pickled red cabbage adds tangy crunch, and a bright tomato-cucumber salad provides a refreshing contrast. Everything is topped with creamy zhug sauce, a Yemeni-inspired condiment made with chimichurri and mayo. Ready in under 30 minutes, this is a wholesome, hearty meal packed with bright Middle Eastern flavor.
Ingredients
10 unit
Falafel
(Contains: Sesame)
½ cup
Quinoa
5 teaspoon
White Wine Vinegar
¼ teaspoon
Turmeric
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Dried Cherries
4 ounce
Shredded Red Cabbage
1 unit
Tomato
2 unit
Scallions
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
In a small pot, bring 1 cup water (2 cups for 4 servings) to a boil; add quinoa, ¼ tsp turmeric (½ tsp for 4), and a pinch of salt. (Be sure to measure the turmeric—we sent more!) Cover, then reduce heat to low. Cook until quinoa is tender and water has absorbed, 15-20 minutes.
-
Fluff quinoa with a fork and stir in dried cherries and 1 TBSP butter (2 TBSP for 4).
- Keep covered off heat until ready to serve.
-
While quinoa cooks, wash and dry produce.
-
Dice tomato into ¼-inch pieces. Trim and dice cucumber into ¼-inch pieces. Trim and thinly slice scallions.
-
In a medium microwave-safe bowl, combine cabbage, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Cover with plastic wrap and microwave for 1 minute.
-
Carefully remove plastic wrap. Set aside to pickle, stirring occasionally, until ready to serve.
- In a second medium bowl, combine tomato, cucumber, scallions, a large drizzle of olive oil, salt, and pepper.
-
In a small bowl, combine chimichurri, mayonnaise, salt, and pepper.
-
Halve falafel lengthwise.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side.
-
Divide quinoa, tomato-cucumber salad, and pickled cabbage (draining first) between bowls. Top quinoa with falafel. Drizzle everything with zhug sauce and serve.
