1. Combine the fresh beet hummus ingredients in a food process and blend until smooth. Taste and adjust for flavours as needed! To make it extra creamy you will need more Tahini and/or olive oil. 

2. Add the dilly feta whip ingredients (except for the dill) in a blender. Blend until smooth. Gently mixed in the finely chopped dill. 

3. Cook the Quinoa as per package directions (in broth).

4. Combine the Med. Chick MB ingredients (add a bit of extra oil from the sundried tomato if desired) in a large bowl and form into ~12-16 equal-sized meatballs. Air fry until they reach an

internal temp of 165 degrees F.

5. Plate with a layer of hummus, and add the spring mix, meatballs, and quinoa on top. Drizzle with the dilly feta whip!