Black Bean and Tomato Quinoa Salad
2 teaspoons grated lime zest
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1/2 teaspoon maple syrup
1 cup quinoa
2 cups black beans or 1 (19-ounce) can, rinsed and drained
2 medium tomatoes, diced
4 green onions, chopped
1/4 cup fresh mint, chopped
In a large bowl, whisk together lime zest and juice, oil, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Wash the quinoa three times in cold water, changing the water in between washes. Drain it in a sieve each time to remove as much water as possible.
Add the rinsed quinoa to a medium pot of boiling salted water and cook uncovered until it is almost tender, about 10 minutes. Drain the quinoa in sieve and then place sieve in same pot with 1 inch of simmering water (Do not allow water to touch bottom of sieve). Cover the quinoa with a folded kitchen towel and then place the lid on top of that. It doesn’t matter if the lid doesn’t fit tightly. Steam the quinoa over medium heat until it is tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Leave the towel on the pot and allow it to stand for an additional 5 minutes.
Add the quinoa to the pre-made dressing and toss it until the dressing is absorbed. Add the remaining ingredients and salt and pepper to taste and stir well.