Although I've been baking like crazy the past few months and days to keep away from the cold, I am so ready for the light and freshness of spring. I am excited for the days to be lighter for longer, for the temperature to be slightly, but not too much, warmer, and for the first fresh strawberries.
Right now though, we are stuck in January, and then February, for just a little while longer. I am so excited for fruit and warmer temperatures, so I decided to make something a little lighter, not baked. I always associate fall and winter with heavier baked goods, and spring and summer with lighter fare.
First ingredient? Quinoa. Every time I see quinoa I just imagine it spilling all across the floor. What a disastrous nightmare that would be...
As the quinoa cooks, you can gather your chickpeas, feta and parsley.
Allow the quinoa to cool before stirring in the other three ingredients.
Enjoy outside as you anticipate the spring!
Quinoa with Chickpeas and Feta
1 cup raw quinoa
15 oz. can chickpeas
1 heaping cup feta
3 tablespoons minced parsley
Cook quinoa according to package directions. Allow to cool.
Combine the cooked quinoa, chickpeas, feta and parsley in a medium bowl. Stir to combine and serve.