Black Bean And Heirloom Tomato Quinoa With Lemon Dressing

Adapted from Stephanie Barlow


1 cup quinoa, rinsed several times and drained
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
3 tablespoons 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.

Whisk lemon zest, juice, 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.