Black Bean And Heirloom Tomato Quinoa With Lemon Dressing

This recipe lends itself to showcase practically any fresh vegetable, cut into small pieces and tossed into the mix. I've used fresh corn, bell peppers, and avocado as well as limes in place of lemons. 

Black Bean and Heirloom Tomato Quinoa with Lemon Dressing

Nutritional Data per serving:
serves 6

Calories 383
Total Fat 8.7g1
Saturated Fat 3.2g1
Cholesterol 10mg
Sodium 34mg
Total Carbohydrates 59.7g
Dietary Fiber 12.3g
Sugars 1.8g
Protein 18.3g


1 cup quinoa, rinsed several times and drained
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon olive oil
1 teaspoon sugar
1 (14-ounce) can black beans, rinsed and drained
2 medium heirloom tomatoes, diced
4 scallions, chopped
1/4 cup chopped cilantro

Fill a heavy bottomed pot 3/4 full with water, add a tablespoon of salt and heat until boiling.
Add quinoa and cook until almost tender, 10-15 minutes.
Wisk lemon zest, juice, butter, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.

Drain quinoa and return to pot.
Reduce heat to low and cook quinoa, covered, until fluffy, about 5 minutes.
Remove from heat.
Fluff quinoa with a fork and toss with dressing.
Add remaining ingredients and toss.

Serve hot or room temperature.