Quinoa, Falafel and Spinach Salad with Roasted Beetroot, and a Vegan 'Honey' Mustard Dressing

Quinoa, Falafel and Spinach Salad with Roasted Beetroot and a Vegan 'Honey' Mustard Dressing

This one I can't take credit for - L's idea from start to finish, all I did was help to make and eat it...but it was so good that I have to share it with you!  I was really surprised to find what a nice flavour combination this was; the salad dressing really meshes with the beetroot and brings out the coriander from the falafal.

I would recommend making the beetroot and quinoa the day before, or at least several hours before you want to eat this, as they really work best cold here.  The falafel is good either hot, as a contrast, or cold for a picnic.  

This is a remarkably easy salad, but it has plenty of iron and protein, so its great for a vegan lunch or dinner, and is gluten free, too!  Win!

Total time: 6 hours (20 minutes active time)

Serves: 4 as a main dish, or 6 as a side

Ingredients:

For the salad -

3 medium beetroot, roasted and cooled

1 cup (190g) quinoa - this will yield about 3 cups when cooked

1 tsp olive oil

pinch of salt

200g (1 very packed cup, or about 4 loose cups) raw spinach, washed

 12 falafel (gluten free)

For the dressing - 

3 tablespoons dijon mustard

3 tablespoons olive oil

1 tsp red wine vinegar

1/4 tsp balsamic vinegar

1/4 tsp garlic powder

1 tsp brown rice syrup

salt and pepper to taste

First, cook the beetroot and set aside to cool completely.  

Next, cook the quinoa: rinse well and drain.  Then, heat a tsp of olive oil in your pot, and toast the quinoa for two or three minutes, until all the water has evaporated and the quinoa starts to brown slightly.  Add 2 cups of water and pinch of salt, and bring to a rolling boil.  Reduce the heat to low and simmer for about 15 minutes, then turn off the heat and allow the quinoa to steam for another 5 - 10 minutes, or until it is light and fluffy, and no longer crunchy.  If there is water left/there are still crunchy granules, cook on a low heat for another 5 minutes.  Then, set aside to cool completely.

When the beetroot and quinoa are cool, fry the falafel in a skillet.  At the same time, chop up the beetroot into bite size pieces, and shred the spinach.  Mix the spinach, beetroot and quinoa in a large bowl and set aside.  

Make the dressing by putting all the ingredients together in a bowl, and mixing well.  Adjust the seasoning and oil to taste.  

Final assembly!  Place the falafel on top of the salad, and drizzle the dressing on top to serve.