High in protein, low in price, fast to make, and gluten-free, quinoa is the ultimate grain. With this much-beloved recipe, watch lime juice, black beans, and tomatoes transform a “health food” into a must-make side dish perfect for barbecues or school lunches. The flavors get more concentrated over time, so make it a day ahead for maximum impact. Use olive oil instead of butter to make it vegan.

　　

Ingredients

Makes 4 servings

　　2 teaspoons grated lime zest

　　2 tablespoons fresh lime juice

　　2 tablespoons unsalted butter, melted and cooled

　　1 tablespoon vegetable oil

　　1 teaspoon sugar

　　1 cup quinoa

　　1 (14- to 15-ounce) can black beans,

　　rinsed and drained

　　2 medium tomatoes, diced

　　4 green onions, chopped

　　1/4 cup chopped fresh cilantro leaves

　　

Step 1

Whisk together the lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

　　

Step 2

Wash the quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

　　

Step 3

Cook the quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in a sieve, then set the sieve in the same pot with 1 inch of simmering water (the water should not touch the bottom of the sieve).

　　

Step 4

Cover the quinoa with a folded kitchen towel, then cover the sieve with a lid (don’t worry if the lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove the pot from the heat and remove the lid. Let stand, still covered with the towel, 5 minutes.

　　

Step 5

Add the quinoa to the dressing and toss until the dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

　　The Epicurious Cookbook