Lime light and Quinoa

Simple is the order of the day when summer time frolic creeps into being the routine rather than a solitary diversion. Easy to pack foods that don't lose their luster when secured in portable containers (tucked away in an ice-laden cooler) dominate the weekend menus. Tis the season for...motor boating along the intercoastal waterways, taking excursions to local fishing holes or socializing with friends on a tide exposed sand bar. Revisiting a folder from a 1999 Wegmans School of Culinary Arts class I took in Ithaca, NY called Grains and Greens for a light, refreshing lime vinaigrette infused quinoa "the mother grain." Quinoa cooks like rice, takes half the time and expands to four times its size. Found a similar online recipe that includes black beans to link here, but my preference is for apricots and currants instead of the beans. Served with grilled shrimp ala Bobby Flay prepared on skewers over a simple hibachi shore side this two course meal paired with some grilled pineapple makes for a relaxing leisure filled afternoon in a lawn chair or on a blanket size beach towel.