Black Bean and Tomato Quinoa

Ingredients

• 14 ounce black beans rinsed drained canned
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons juice of lime fresh
• 2 teaspoons lime zest grated
• 1 cup quinoa 
• 4  spring onion chopped
• 1 teaspoon sugar 
• 2 medium tomatoes diced
• 2 tablespoons butter unsalted cooled melted
• 1 tablespoon vegetable oil 

Equipment

• bowl
• whisk
• pot
• sieve
• kitchen towels

Directions

1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
4. 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.
5. Remove pot from heat and remove lid.
6. Let stand, still covered with towel, 5 minutes.
7. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.