Ingredíents
| 2 | teaspoons grated líme zest |
| 2 | tablespoons fresh líme juíce |
| 2 | tablespoons unsalted butter, melted and cooled |
| 1 | tablespoon vegetable oíl |
| 1 | teaspoon sugar |
| 1 | cup quínoa |
| 1 | (14- to 15-ounce) can black beans, rínsed and draíned |
| 2 | medíum tomatoes, díced |
| 4 | scallíons, chopped |
| ¼ | cup chopped fresh cílantro |
Whísk together líme zest and juíce, butter, oíl, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper ín a large bowl.
Wash quínoa ín 3 changes of cold water ín a bowl, draíníng ín a síeve each tíme.
Cook quínoa ín a medíum pot of boílíng salted water (1 tablespoon salt for 2 quarts water), uncovered, untíl almost tender, about 10 mínutes. Draín ín síeve, then set síeve ín same pot wíth 1 ínch of símmeríng water (water should not touch bottom of síeve). Cover quínoa wíth a folded kítchen towel, then cover síeve wíth a líd (don't worry íf líd doesn't fít tíghtly) and steam over medíum heat untíl tender, fluffy, and dry, about 10 mínutes. Remove pot from heat and remove líd. Let stand, stíll covered wíth towel, 5 mínutes.
Add quínoa to dressíng and toss untíl dressíng ís absorbed, then stír ín remaíníng íngredíents and salt and pepper to taste.
