Falafel salad with beet and Beemster Cumin

Main course. 1 person. Preparation 15 min.

Ingredients

• 75 g quinoa
•  1½ tbsp olive oil
• 5 spinach-falafel balls
• ½ orange (rinsed clean)
• a few sprigs of chives
• 200 g grated red beets
• 30 g Beemster Cumin (coarsely grated)

Prepare

1. Cook the quinoa according to package directions. Heat 1 tbsp oil in a frying pan and fry the falafel for 6 min over medium-high heat until golden brown and cooked through.
2. Grate the orange peel from the orange. Cut the peel with the white skin from the orange. Cut the segments between the membranes and collect some juice. Finely chop the chives.
3. Mix the quinoa with the beets. Divide the orange, chives, falafel on top. Season with some orange juice and zest, pepper and salt if desired. Drizzle with ½ tbsp olive oil and sprinkle with the cheese.

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