I enjoy eating filling salads for lunch and keeping my dinner light. Mixing in the falafels and seeds help me keep full until dinnertime. You can easily use red or black quinoa, it will just add to the colours of your salad but the fresh plum tomatoes and broccoli are essential to balancing out the salad.
- Organic falafel fried in a pan with coconut oil
- Cooked quinoa
- Steamed broccoli
- Cherry tomatoes
- Toasted mixed seeds
- Homemade pesto (see my recipe here)
- Parmigiano cheese or substitute with yeast flakes for a vegan option
You can serve with my vegan pesto or if you want to keep it even more light then you can drizzle it with a good quality olive oil, fresh ground pepper and half a small lemon.