Black Bean and Tomato Quinoa

2 tsps grated lime zest
2 tbsp. lime juice
2 tbsp butter - melted
1 tbsp oil
1 tsp sugar
1 cup quinoa
1 15 oz can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions chopped
1/4 c cilantro chopped



Whisk together lime zest and 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 a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tbsp 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, and steam over medium heat until tender, fluffy and dry, about 10 minutes (LISAS NOTE: cooking the quinoa in the steamer, is kind of a pain, I checked online, and other people just continued to cook it in the pot until it was tender, and skipped the steamer step) Add cooked quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients adn salt and pepper to taste.