2 tsp grated lime zest
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground pepper
2 tbsp olive oil
1 cup quinoa
1 can (14 – 15 ounces) black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh parsley or cilantro
Stir lime zest and juice, oil, salt and pepper together in a large bowl.
Wash quinoa in several changes of cold water. Drain well. Cook it in a pot of boiling salted water (2 quarts water + 1 tbsp salt). When almost tender, about 10 minutes later, drain in a sieve. Bring an inch of water to boil in the original pot, and put the sieve with the quinoa over the top of the pot. The quinoa should not hang in the water. Cover with a folded kitchen towel, then with a lid. (The lid will not fit tightly.) Steam over medium heat for about 10 minutes, until the quinoa is fluffy and dry. Remove from heat. Remove lid. Let the quinoa stand, covered with the towel, for another five minutes.
Add quinoa to the dressing and toss until the dressing is absorbed. Stir in the tomatoes, scallions, black beans and parsley. Salt and pepper to taste.
2012