Black-Bean and Tomato Quinoa

By cortanez

Ingredients

• 4 teaspoons grated lime zest (2 limes)
• 4 tablespoons fresh lime juice (2 limes)
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed, and drained
• 2 medium tomatoes, diced
• 4 scallions
• 1/4 cup chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
4. Mix quinoa with lime zest mixture. Add black beans, tomatoes, scallions, and cilantro. Adjust seasonings as appropriate.