Detox Kitchen rainbow falafel salad recipe

This Detox Kitchen vibrant rainbow falafel salad is packed with lots of goodness to help you feel your best, including iron-rich spinach for energy and manganese-rich beetroot for blood sugar regulation.

Detox Kitchen rainbow falafel
Detox Kitchen

SERVES 4

240g quinoa (we love a mixture of white, red and black quinoa)
2 large handfuls of spinach
1 carrot, finely sliced or julienned
1 beetroot, finely sliced or julienned
1 head of cauliflower, cut into small florets
1 tbsp rapeseed oil
Pinch of salt

FOR THE FALAFEL (MAKES 12) 

70g carrot, peeled and grated
70g celeriac, peeled and grated
70g beetroot, peeled, grated and run under cold water until the water runs clear
150g courgette, grated
100g frozen peas, defrosted
200g hummus
Small bunch of coriander, finely chopped
Small bunch of chives, finely chopped
Small handful mint leaves, finely chopped
2 tsp ground linseed/flaxseed
Salt
Cracked black pepper

FOR THE DRESSING

2 tbsp rapeseed oil
2 tbsp lemon juice
100g soya yoghurt
Small bunch of chives, finely chopped
Pinch of salt

  1. Preheat the oven to 200 degrees.

2. Put the cauliflower florets on a baking tray, drizzle with rapeseed oil and a pinch of salt. Roast in the oven for 20 minutes until crisp and golden.

3. To make the falafel, combine all of the ingredients in a mixing bowl. Using the palm of your hands, roll into 12 balls approximately the size of golf balls. Put on a lined baking tray and bake in the oven for 15 minutes. 

4. Cook the quinoa according to pack instructions, drain and rinse under cold water.

5. To make the dressing, combine all of the ingredients in a food processor or whisk together by hand to combine.

6. To assemble the salads, fill each bowl with a few spoons of quinoa, a handful of spinach, a small bunch of julienned carrot and beetroot, a few cauliflower florets and top with the falafel. Serve with the chive dressing and enjoy!

Want more goodness? Try the recipe for Detox Kitchen cauliflower tortillas.