1 cup quinoa, rinsed several times and drained

(This is best done with a fine strainer, or with cheesecloth. I use my chinoise with cheesecloth lining it).

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

2 tablespoons unsalted butter, melted and cooled

1-tablespoon olive oil

1-teaspoon sugar

1 (14-ounce) can black beans, rinsed and drained

1/2 cup of dry corn – or cooked corn off a cob (grilled or boiled)

2 medium heirloom tomatoes, diced

4 scallions, chopped

1/4 cup chopped cilantro

Fill a large stockpot 2/3 full of water and heat until boiling.  Once it boils add a tablespoon of salt. Add one cup of quinoa and cook for 15 minutes.

In a separate bowl put the butter, olive oil, sugar, 1/2 teaspoon of salt, and pepper along with lemon zest and whisk together.

Drain the quinoa and return to pot – put heat to simmer and cover the pot.  The quinoa will become fluffy at about five minutes – take the pot off the heat.

Place quinoa into a serving bowl – fluff with a fork and add the beans, tomato, dressing, and corn