In a small pot, bring 1 cup water (2 cups for 4 servings) to a boil; add quinoa, ¼ tsp turmeric (½ tsp for 4), and a pinch of salt. (Be sure to measure the turmeric—we sent more!) Cover, then reduce heat to low. Cook until quinoa is tender and water has absorbed, 15-20 minutes.

Fluff quinoa with a fork and stir in dried cherries and 1 TBSP butter (2 TBSP for 4).

While quinoa cooks, wash and dry produce.

Dice tomato into ¼-inch pieces. Trim and dice cucumber into¼-inch pieces. Trim and thinly slice scallions.

In a medium microwave-safe bowl, combine cabbage, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Cover with plastic wrap and microwave for 1 minute.

Carefully remove plastic wrap. Set aside to pickle, stirring occasionally, until ready to serve.

In a second medium bowl, combine tomato, cucumber, scallions, a large drizzle of olive oil, salt, and pepper.

In a small bowl, combine chimichurri, mayonnaise, salt, and pepper. 

Halve falafel lengthwise.

Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side.

Divide quinoa, tomato-cucumber salad, and pickled cabbage (draining first) between bowls. Top quinoa with falafel. Drizzle everything with zhug sauce and serve.