Quinoa, Herb and Feta Salad with Lemon-Honey Dressing

Yesterday I had the sudden craving for "green everything". The warmer weather has a palpable effect on my appetites and I am happy to listen to my body's wisdom. This easy salad has all the elements I am currently swooning over- light protein-rich grains, fresh herbs, lots of vibrant green and a hint of lemony sunshine.

It is perfect for the phase of my cycle that I am currently in- the ovulatory phase! One batch is about six servings, making this a staple lunch and side dish to have on hand for the rest of the week. Leave the dressing on the side if not serving it all straight away! You can also toss with spinach or greens of your choice for an extra hit of sunny chlorophyll.

YOU WILL NEED

1 cup uncooked quinoa (can also use other grains such as brown rice or farro)

2 cups frozen peas

1/2 cup feta (more or less to taste)

1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro

1/2 cup sliced or chopped almonds

LEMON-HONEY DRESSING

Juice of one large lemon (about 1/3 cup)

1/2 cup olive oil

Salt to taste

1-2 tsp raw honey

HOW TO MAKE IT

Cook quinoa according to instructions. Store in refrigerator or freezer to cool while preparing the rest of the ingredients (optional).

Boil a small pot of water. Add frozen peas. Turn off heat and allow them to turn bright green. This method keeps them from getting all shriveled up!

Combine dressing ingredients and whisk together.

Toss peas, herbs, feta, almonds and quinoa. Serve, top with dressing and season with black pepper and salt to taste.

Top with more fresh herbs and a squeeze of lemon juice if desired.