Quinoa
- 2 cups broth
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 cup quinoa
Vegetables
- 3 cups assorted vegetables, chopped (we use mushrooms, zucchini, bell pepper, and brussel sprouts)
- 2 Tablespoons olive oil
-
1/2 teaspoon salt
1/2 teaspoon pepper
Falafel
- 1 (12oz) can chickpeas, drained and rinsed
- 2 Tablespoons fresh parsley, roughly chopped (sub | cilantro, 1 tablespoon dried herbs)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 1 cup cooked quinoa (recipe above)
- Pinch of red pepper, optional
- 1/2 cup sesame seeds, optional
- 1 Tablespoon olive oil
Cucumber Yogurt Sauce (Tzatziki)
- 1 cup Greek yogurt (sub | plain yogurt)
- 1 cup cucumber, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon lemon juice
- 1/8 teaspoon sugar
- 1 Tablespoon fresh dill, chopped (sub | 1 teaspoon dried dill, 1 teaspoon dried oregano)