Carrot, Feta & Quinoa Salad with Mint Basil Hummus
(Vegetarian, GF)
This hummus is the star of this recipe. The quinoa carrot salad pairs so well with the herby hummus, but honestly anything would go well with this dip.
Yield: 4 Servings
Carrot, Feta & Quinoa Salad with Mint Basil Hummus
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Ingredients
Mint Basil Hummus
- 1 - 15oz can Chickpeas, rinsed
- 1 Lemon, zested and juiced
- 1/4 cup Tahini
- 1 Garlic Clove
- 1/2 cup Basil
- 1/2 cup Mint
- 1/4 cup Water
- 1/4 cup Olive Oil
- Kosher Salt, to taste
Carrot, Feta & Quinoa Salad
- 4 cups Carrots, cut into 1 inch pieces
- 1 cup Quinoa
- 2 TB Olive Oil, divided
- 1 Lemon, zested and juiced
- 1/4 cup Pumpkin Seeds
- 1 cup Feta, crumbled
- 1/4 cup Basil, chopped
- 1/4 cup Mint, chopped
- Kosher Salt
- Black pepper
Instructions
Mint Basil Hummus
- Add chickpeas, lemon, tahini, garlic, basil, and mint to a food processor or blender.
- Blend together and slowly drizzle in water and olive oil.
- Blend for a few minutes until smooth.
- Season with salt to taste.
Carrot, Feta & Quinoa Salad
- Heat oven to 450F.
- Toss carrots with 1 TB of olive oil season with salt.
- Spread on a tin foil lined baking sheet and roast in the oven for about 12 minutes.
- Cook quinoa to package instructions.
- Toss roasted carrots and cooked quinoa with remaining ingredients.
- Season with salt and pepper and serve with hummus.
