Monday, May 8, 2017

Quinoa & Hummus Tartlets























What an exciting week this is! Today is my birthday, Sunday is Mother's Day and
Saturday, May 13th is National Hummus Day! Let the festivities begin!



Ever since I made Dark Chocolate Sea Salt Tartlets I have been obsessed with coming
up with new ways to fill those cute little phyllo shells. I friend of mine served a version
of these tarts at a bridal shower I attended last fall and I thought adding hummus would
make them even better and I was right!






















Quinoa & Hummus Tartlets are tasty bites of roasted red pepper hummus paired with
tri-color quinoa and chopped veggies tossed with Italian dressing. They are so
delicious and filling you can enjoy them as an "unofficial meal" - you know, that time
before dinner when everyone is starving and dinner isn't going to be ready for awhile!






















The tarts are so pretty you could also serve them at a party. I'm obsessed with edible
flowers this spring and have been adding pansies to everything. I've even started
some new edible flowers from seed. I'm keeping my fingers crossed that I can keep
them alive! Wish me luck!














































With all of the excuses to party this week, I know it's going to be a good one! 













































Quinoa & Hummus Tartlets

1/2 C tri-color quinoa (I used Bob's Red Mill)
1 C water
2 T Italian dressing
1/4 C chopped seedless cucumber
1/4 C chopped tomato
2 T chopped red onion
salt and pepper to taste
1 pkg. (15 count) Mini fillo shells 
1 - 10oz. container Sabra Roasted Red Pepper Hummus

Place quinoa in a fine mesh strainer and rinse under cold water. Drain.
In a small sauce pan combine water and rinsed quinoa. Bring to a boil.
Reduce heat to low and cover with a lid. Cook for 15-20 minutes or until
almost all of the water is absorbed. Remove from heat and let stand for
5 minutes. Remove lid and fluff quinoa with a fork.

Add desired chopped vegetables and Italian dressing to cooked quinoa.
Season with salt and pepper.

Spoon hummus (about 1 teaspoon) into each tart shell. Using a small
cookie scoop, place quinoa on top of the hummus. You will have
leftover quinoa mixture. I enjoyed mine for lunch the next day.

Place filled shells onto a serving tray and garnish with herbs or flowers.

Enjoy!

This post is sponsored by Sabra for National Hummus Day. 
All content and opinions are 100% my own.


Quinoa & Hummus Tartlets

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