tasty tuesday ~ Quinoa Salad

I've decided every Tuesday is going to be "Tasty Tuesday" where I will post a new favorite recipe, or snack that I am obsessed with at the moment. Hopefully I can keep it up.

And here's the first "Tasty Tuesday" recipe.

I loved this salad with avocado on top, because everything tastes better with a little avocado on it. I omitted the butter and added some olive oil. It was great for dinner with some steamed tilapia and even better for lunch the next day with some buckwheat crackers. This recipe has a whole complex way for making Quinoa. I don't have time for complexity in my life so I just stick it in the rice cooker with double the water and it comes out perfect. Enjoy!

Quinoa Black Bean Salad

Ingredients

• 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 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro

Preparation

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon 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 tablespoon 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 (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

recipe from epicurious