This meal is in honor of my fellow Nadadores Locos – Jeff, Les and Rich.  The trio are off to Spain to swim the Straits of Gibraltar.  We all tried to swim it last year but it was too windy, then too foggy.  That’s them above – and you can see the fog where Africa should be.  Definitely some unfinished business.  Good luck guys!  Wish my schedule would have let me join you this year!

The Mediterranean Madness Plate is essentially a falafel, quinoa tabouleh and hummus.

I recommend you prep everything first – then cook.

TOTAL COOK TIME: 45 minutes

EQUIPMENT:

• Sharp Knife
• Food Processor (or a sharp knife)
• Cutting board
• Various bowls
• Small pan with lid
• Cookie Sheet

INGREDIENTS

• 1/2 Cup Quinoa (I used tri-colored)
• 1 Cup Water
• 1 Bunch Parsley, chopped
• 1/4 Bunch Mint, chopped
• 2 Cloves of Garlic, chopped
• 1/4 Red Onion, chopped
• 4 Roma Tomatoes, diced
• 1 Cucumber, diced
• 1 cup “Authenitc Falafel Mix” (http://www.authenticfoods.com)
• 3/4 cup Carbonated water
• 2 tablespoon Olive Oil (for falafel)
• 1/4 cup lemon juice
• Salt
• Pepper
• 4 tablespoons Olive Oil (for tabouleh)
• Gluten free hummus
• Kalamata olives

Directions

1. Preheat oven to 350 degrees
2. Place quinoa and water in a sauce pan.  Bring to a boil, cover and then let simmer for 10 minutes. Or until all the water is absorbed.
3. Using a food processor chop parsley, mint, garlic and onion.  Place each ingredient in a separate bowls.
4. Dice tomatoes and cucumber.
5. When quinoa is ready, remove from stove and place in a bowl and refrigerate.
6. Mix falafel mix, carbonated water, olive oil, garlic and 2 tablespoons fresh chopped parsley into a bowl.
7. Mix.  Let sit until the mix absorbs all the water.
8. Form falafel balls.  I made 4 – they were a little large.
9. Place on a greased cookie sheet and bake for 15 minutes at 350 degrees.  Flip falafels over after 15 minutes and bake another 5 minutes.
10.  Remove quinoa from refrigerator.  It won’t be cold, but it will be cooled.
11. Pour parsely, mint, onion, cucumbers and tomatoes in bowl with the quinoa.  Add lemon juice, olive oil, salt and pepper to taste.  Mix.
12. Arrange falafel, tabouleh and hummus on plate.
13. Enjoy!