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Quinoa avocado tabouleh with Hemp and Spinach Falafel

Actually so beyond happy to be writing/eating this recipe because it’s fulfilling all of my cravings right now AND delivering easy, high quality nutrition all in one hit. Not going to lie, I’ve definitely eaten my fair share of hummus this trimester and I’ve just about teamed it with everything so was pretty happy to do the same when HuVa sent some of their delicious products my way including these super easy, really ridiculously tasty, 100% plant based Hemp and Spinach Falafel. The falafel come as a dry mix which you just add water to and cook and they’re the best combination of crunchy on the outside, juicy on the inside #flavourbomb. The blend is full of fibre and plant based protein from chickpeas, linseeds, sunflower and hemp seeds, linseeds and almonds. I’ve teamed with hummus (of course) and made the best quinoa, seed and avocado tabouleh. Best balanced lunch – these are going to be a new pantry staple for us. Full recipe below! 



1 pack HuVA Hemp and Spinach Falafel Mix

125ml water

1 1/2 tablespoons extra virgin olive or coconut oil

1/2 cup (125g) hummus


1/2 cup (110g) quinoa grain

1/2 cup (75g) sunflower seeds

1/2 cup (45g) pumpkin seeds

2 tablespoons (30g) finely chopped red onion

1 large (300g) red capsicum, seeds removed and flesh diced

1 cup finely chopped parsley, leaves and stalks

3/4 cup finely chopped fresh mint leaves

2 tablespoons apple cider vinegar

2 tablespoons extra virgin olive oil

1 avocado, peeled and sliced thin

Combine HuVa Hemp and Spinach Falafel mix with 125ml water in a bowl, mix and then set aside to combine for 30 minutes. Rinse and drain quinoa grain, then place in saucepan with 3/4 cup water, cover, bring to boil, reduce heat and simmer to absorb water and cook until quinoa is tender. Fluff quinoa with a fork and cool. Once cooled combine with sunflower and pumpkin seeds, red onion, capsicum, parsley, mint, apple cider vinegar, extra virgin olive oil and season with sea salt and black pepper. Heat a fry pan on medium to high heat and add oil. Take tablespoon measures of the falafel mix, roll into balls and place in pan to cook, until golden on each side – approximately 1 minute on each side works well. Grab a big grazing plate or board, spread hummus over the base and spread the tabouleh over the top. Pop avocado around the tabouleh, top with warm HuVa Hemp and Spinach Falafel and serve. Delicious served with some fresh tomato, pickled red onion and bread of choice too.

+This is a partnered post with HuVa Plant Based Nutrition, all thoughts and opinions expressed are the authors own.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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