Black Bean And Heirloom Tomato Quinoa With Lemon Dressing

Name: Black Bean And Heirloom Tomato Quinoa With Lemon Dressing
Yield: 4 servings
Ingredients: 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

Serves 4

Adapted from Stephanie Barlow

tomatoes

Method

1
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.
2
Whisk lemon zest, juice, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
3
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.

From the farm's kitchen

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