Citrus Black Bean & Tomato Quinoa Salad

Directions

Add lime zest and juice, butter, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl, and whisk until well blended.

Wash quinoa in 5 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, 10 too 12 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, 9 to 12 minutes.

Remove pot from heat and remove lid. Allow to stand, still covered with towel, 5 to 6 minutes. Stir quinoa into dressing gently and toss until dressing is absorbed, then stir in remaining ingredients, and season with salt and black pepper.

Serve.