What you need:

2 tsp. grated lime zest, grated peel
2 Tbs. fresh lime juice
1 Tbs. olive oil
1 tsp. sugar
1 cup quinoa
1 can (15 oz.) black beans, rinsed & drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
salt & pepper (to taste)

In a large bowl, whisk lime zest and juice, olive oil, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper.

Wash quinoa in cold water, drain, and place in a medium pot of boiling water with 1 Tbs. of salt.

Cook with pot uncovered until almost tender (about 10 minutes).

Drain in sieve, then set sieve in same pot with 1 inch of simmering water, but avoid touching each other.

Cover quinoa with a folded kitchen towel, then cover sieve with a lid and steam over medium heat until tender, fluffy, and dry (about 10 minutes).

Remove pot from heat and remove lid; let stand, still covered with towel, for 5 minutes.

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