For lunch today, Little One and I shared Quinoa Cakes. They were fabulous as usual! I made the cakes with chopped broccoli and shredded carrots. I served hers plain, but I made a Greek dipping sauce for mine. I simply combined sour cream, a touch of mayo, salt, pepper, crumbled feta, lemon juice, chopped rosemary and chopped oregano in a small bowl.