- 6 ounces Quinoa
- 3 Scallions
- 15 ounces black Beans (canned)
- 3 Tomatoes
- 1 Lime
- 2 tablespoons Butter (about 40 grams)
- 1 tablespoon Olive oil
- 1 teaspoon mild Chili powder (eg, Ancho chili)
- Cilantro (for garnish)
Pour quinoa into a fine-mesh sieve. To remove the bitterness, rinse quinoa under cold running water until the water runs clear.
Add quinoa to a big pot of boiling salted water and cook for 10 minutes.
Meanwhile, rinse scallions, trim and finely dice.
Pour black beans into the sieve, rinse with cold water and shake off any excess water.
Rinse tomatoes and cut into quarters, remove stems. Seed and chop tomatoes.
Pour quinoa through a sieve and drain excess water.
Combine quinoa, beans, tomatoes and scallions. Add all ingredients into the sieve and hang over a pot that has been filled with 3 cm (approximately 1 1/4 inch) of water. The water must not come in contact with the sieve.
Cover quinoa-vegetable mixture with a kitchen towel and cover with lid. Bring water to a boil, then steam the mixture over medium heat for 10-12 minutes; adding more water to pot as necessary.
Rinse and dry 1 lime, cut in half. Squeeze juice from half, and zest the peel from the other half. Melt together butter and oil. Add chili powder, lime zest, 2 tablespoons lime juice, and salt and pepper to taste and whisk together. Rinse cilantro and reserve the leaves.
Add quinoa to the bowl and mix thoroughly with lime butter. Garnish with cilantro leaves and serve immediately.