Spring forward with “keen-wah”

by Cindy C.
Lesbians Can Cook Columnist

Well, the groundhog didn't see his shadow, bringing us closer to spring-like weather.  And, March excites us by showing the early sprouting of buds and flowers, enticing us to get out and move around. 

So here is recipe to ease our "springing forward" and bring in the lightness of the first day of spring, our vernal equinox, both happening the same day, March 20.

It is one of my all-time favorites ... Zesty Black Bean Quinoa (pronounced keen-wah) Salad ... done in about 30 minutes. 

In gratitude, Cindy

Zesty Black Bean Quinoa Salad

1 cup quinoa, rinsed
2 cups water
1/4 cup extra virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
salt and black pepper, to taste

Directions:

1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool

2. Whisk olive oil, lime juice, cumin, salt and red pepper flakes together in a bowl

3. Combine quinoa, tomatoes, black beans and green onions together in a bowl. Pour dressing over quinoa mixture, toss to coat. Stir in cilantro ... season with salt and black pepper to taste. Serve immediately or chill in refrigerator. 

Note: This salad also tastes yummy the next day or even slightly warmed! InJoy!

The Gayly – March 12, 2016 @ 2:10 p.m.