- 1 package Earth Control Falafels
- 400 ml cooked quinoa
- 1 pcs. squash
- 1 pcs. ripe avocado, sliced
- 250 g cherry tomatoes, cut in half
- 1 pcs. small red onion, cut into thin strips
- 4 tbsp. fresh pomegranate seeds
- 1 bag Earth Control pine kernels
- 1 handful of fresh, coarsely chopped parsley
- Possibly: black olives
- 4 tbsp. sour cream
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. tahini
- 1/2 tsp. squeezed garlic
- Salt og peber
Boil the quinoa as directed on the bag and cool slightly. Stir the ingredients together for the dressing and let rest. Shake pine nuts on a hot pan, add a sprinkle of salt when golden and put in a bowl.
Cut squash into wide strips longitudinally and then grill them on the warm pan in olive oil for 3-5 minutes. Season with salt and pepper. Then prepare other vegetables.
Make the falafels according to the instructions on the package. Divide cooked quinoa into bowls and add grilled squash, tomatoes, avocado, red onion and pomegranate seeds on top. Divide the crispy, warm falafels into the bowls. Top with toasted pine nuts, tahine dressing as well as parsley and black olives.
Tip! You can also serve this bowl with a creamy hummus instead of tahin dressing.
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