Some people spring clean their homes. Others their closets. I like to spring clean my diet. As we move into the warmer months, I can sense that my body is ready to transition from hearty. warming winter foods to lighter, cooling summer foods.
This winter, I’ve been eating a lot of brown rice. I love it, can’t get enough of it. But it’s heavier — so for the summer, I prefer quinoa (full of protein!) and millet (very cooling!). In the winter I eat more meat, and in the summer more tempeh, tofu, and beans.
This weekend I concocted a meal that was still hearty and filling, but also lighter than my typical winter fare: cumin-scented black beans and cilantro-lime quinoa. It’s super simple to make and perfect with a side salad or sauted greens.
BLACK BEANS WITH CILANTRO-LIME QUINOA
1 can black beans (preferably organic, vegetarian)
1/8 tsp cumin
1/8 c water
Empty can of beans into strainer and rinse well. In a saucepan, heat water and cumin and add beans. Cook on low for 5-10 minutes or until beans are soft.
1 c quinoa
1/2 c vegetable broth
1 c water
Juice and zest of 1 1/2 limes
3/4 c cilantro, chopped finely
1/8 tsp granulated garlic
salt and pepper to taste
In a large saucepan, bring vegetable broth and water to boil. In a fine strainer, rinse quinoa well under cool water. Add to water and simmer for 20 minutes. If there’s extra water, strain well. Stir in the juice + zest, cilantro, and granulated garlic and add salt and pepper to taste.
Serve beans on top of quinoa, garnished with cilantro.