Falafel Bowl with Quinoa and Greek Salad

Ingredients

• 4 whole wheat falafel balls
• 1 cup cooked tri-color quinoa
• 2 tbsp chopped fresh mint
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp sumac
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa with chopped mint, salt, and pepper. Set aside.
2. In a separate bowl, gently toss the cherry tomatoes, diced cucumber, red onion, olives, and feta cheese to make the Greek salad.
3. Arrange the quinoa in one section of a large serving bowl, the Greek salad in another, and place the falafel balls on top.
4. Drizzle the falafel with tahini sauce and sprinkle with sumac.
5. Serve immediately with a fork.