Black-Bean and Tomato Quinoa
2 tsp. grated lime zest
2 Tbsp. Lime juice
1 Tbsp. butter, melted and cooled
1 Tbsp. vegetable oil
1 tsp. sugar
1 cup quinoa
1- 14-15oz. can black beans, drained and rinsed
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup fresh cilantro, chopped
Whisk together lime zest , juice , butter , oil, sugar 1/2 tsp salt and 1/4 tsp. pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in sieve each time.
Cook quinoa in a medium pot of boiling water (1 Tbsp. salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve in same pot with 1 inch simmering water, water should not touch the bottom of the sieve. Cover quinoa with a folded towel, then cover sieve with lid. and steam over medium heat until tender, fluffy and dry, about 10 minutes. Remove from heat and remove lid, leave towel. Set aside for 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.