Black Bean & Heirloom Tomato Quinoa

Heirloom season is very short lived, so when it comes around, you have to take advantage of every possible moment! The tomatoes can be substituted for regular tomatoes, but we all know it won’t be quite the same!


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.

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

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.


  • 1 cup quinoa, rinsed and drained
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled
  • 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

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