Black Bean and Tomato Quinoa

from Gourmet, July 2007
amended by Julie Christensen

serves 6 as a side dish

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

Whisk together lime zest and juice, butter, oil, sugar, salt and pepper in a large bowl.

Wash quinoa, draining in a sieve. Cook quinoa according to package directions (usually 1 part quinoa to 1.5 parts water, a little butter or oil, salt to taste, simmer covered for 15 minutes). Let stand for 5 minutes.

Add just-cooked quinoa to dressing and toss until dressing is absorbed; then stir in remaining ingredients with an extra squeeze of lime juice if desired and add salt and pepper to taste.

Quinoa is fast-cooking and protein-packed. It makes a perfect partner for lime-spiked black beans and fresh tomatoes.