It’s a beautiful morning — the sun is just coming up over my back shed, the birds are chirping away, and it smells like summer sweet and spicy. My backyard is starting to bloom in earnest — hydrangea, clematis, roses, lambs ear and weeds in the garden — world-class weeds.

It’s been a busy spring, but it’s almost over — summertime is knocking on the door. Long, lazy days stretch before us.  What better time to read a good book, take a walk on the beach and collect white rocks, or whip up something new for dinner.

Need some inspiration? Try this recipe I found in Farm Fresh Magazine:  Southwestern Quinoa Salad With Black Beans And Farm Stand Veggies

Ingredients:  Kosher salt, 1 1/4 teaspoons ground cumin, 1  1/4 teaspoons ground coriander, 1/2 teaspoon cinnamon, 4 tablespoons olive oil, 1 1/2 cups red quinoa, one 15 1/2-ounce can black beans (drained and rinsed), 1 medium zucchini (cut into small dice), 1 cup halved grape or cherry tomatoes, 1 cup fresh corn kernels (about 2 ears, slightly blanched), 1/2 red bell pepper (cut into small dice), 1/3 cup sliced scallions, 1/4 cup orange juice, 1 tablespoons plus 2 teaspoons fresh lime juice, 2 teaspoons minced fresh garlic, 2 teaspoons honey, 1/4 teaspoon Asian chili-garlic paste, 1/2 cup toasted pine nuts

Combine 1 tsp. salt, the cumin, coriander, and cinnamon in a small bowl.  In a 3 quart saucepan, heat 1 tablespoon of the olive oil over medium-low heat.  Add the salt-spice mixture, stir well, and cook for 30 seconds.  Add the Quinoa, stir again, and add 2 cups of water.  Bring to a boil, reduce to a low simmer, cover, and cook until the quinoa has absorbed all the water – about 20 to 22 minutes.  Make sure you have boiled off all the water. Remove the pot from the heat, stir once.  Put a folded paper towel over the quinoa and cover with the pot lid again for 5 minutes.  Uncover, discard paper towel, and let the quinoa cool to room temperature, stirring occasionally.  Meanwhile, in a medium mixing bowl, combine the black beans, zucchini, tomatoes, corn, peppers, and scallions.  Make  the dressing:  Combine the orange juice, the remaining 3 tablespoons olive oil, lime juice, garlic, honey, chili-garlic paste, and 1/2 teaspoon salt. Whisk and pour over the vegetable mixture.  Stir well and let sit while the quinoa cools, stirring occasionally. Combine the black bean salad with the cooled quinoa and mix thoroughly.  Taste and season as necessary. (It will continue to build flavor as it sits.)  Serve, garnished with the pine nuts at room temperature or chilled, or refrigerate to serve at a cookout or potluck later.  It can be made up to a day ahead.

I served this salad with simple roasted chicken breasts.  It was delicious, super easy and   best of all — it tasted like summer!