Anna’s birthday party last night was so much fun! With 11 little girls and 2 little boys, it was quite the celebration! I will do a whole post on the party but until then here is a great recipe for you to make this week!

It’s light but full of protein. Easy to make but hard to resist. And fresh and flavorful!

This recipe was adapted from a fabulous salad I had at The Sweet Spot in Chautauqua, New York. The Sweet Spot is a great cafe that offers a wide variety of lunch and bakery items. They are becoming famous for their daily special soups and sandwiches, their giant cookies and their to-die-for cheesecake. If you are ever in Chautauqua, check them out (located in Mayville).

Lemon + Feta Quinoa

• 2 c. quinoa, cooked as directed
• 1/3 c. fresh lemon juice
• 1/4 c. olive oil
• 2-3 cloves of garlic, pressed
• 1 can of drained and rinsed chickpeas
• 2 med. scallions or green onions, diced
• 1/2c. or 2/3 c. fresh parsley, chopped
• salt and pepper
• 1/2 c. of feta cheese, crumbled

1. Cook quinoa as directed.
2. In a small bowl, make dressing by mixing lemon juice, garlic, salt and pepper, and olive oil. Stir to combine.
3. Add chickpeas, scallions, parsley and feta to the quinoa and mix.
4. Add dressing and let set.
5. It’s better the next day so let it set in the fridge and serve

It’s perfect to go inside of a wrap or to top a salad with!   

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