Black Bean and Tomato Quinoa

I've made this twice; the first time changed my life and the second time was too dry. I'm not totally sure what I did wrong the second time but if you have suggestions, let me know!

Black Bean and Tomato Quinoa
from Gourmet via epicurious.com

Lime zest from one lime
Lime juice from same lime
2 tbsp unsalted butter, melted and cooled
1 tbsp vegetable oil
1 tsp sugar
1 cup quinoa (triple rinsed)
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup fresh cilantro

Whisk together lime zest and uice, butter, oil, sugar, big pinch salt, and a couple cracks of pepper in a large bowl.

Cook quinoa in a medium pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with one inch of simmering water (water should not touch bottom of sieve). Cover quinoa wit a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) 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 a towel, 5 minutes.

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

Top with avacado! Or feta!

Bulger and Green Lentil Salad with Chickpeas

I didn't really like parsley before I made this, and I'm not even the biggest fan of tabbouleh, but this salad has a million things to offer. It doesn't get mushy like tabbouleh and absolutely gets better the more days it's in the fridge. The first time I made this I ate on it for a week and it was amazing every day..but next time I might half it. It makes a lot!

Bulgur and Green Lentil Salad with Chickpeas
from Lorna Sass

1/2 cup French green lentils, discarding crappy looking ones
1 bay leaf
Salt and Pepper
3/4 cup fine or medium bulgur
5 scallions, thinly sliced
2 garlic cloves
Grated zest of one lemon (the recipe originally calls for two but I thought it was too much)
juice of one lemon
1/2 cup olive oil (light is good)
1 tsp. paprika
1.5 cups cooked chickpeas (rinsed, if canned)
2 cups finely chopped parsley
1/4 cup chopped mint, or 2 tbsp. dried

Cover the lentils with water in a small saucepan, add the bay leaf and big pinch of salt, and bring to a boil. Lower the heat and simmer until tender but firm, about 25 minutes. Meanwhile, put the bulgur in a bowl, cover with water, and let stand until the liquid is absorbed and the grains are tender, 20-30 minutes. [LK note: this needed more time and more water for me]

Whisk together scallions, garlic, lemon zest, juice, oil, paprika, and big pinch salt in a large bowl. When the lentils are done, drain them and add them to the dressing. Press out any excess water from the bulgur and add it along with the chickpeas, parsley and mint. Toss gently and thoroughly, then taste for salt and season with pepper. Serve warm or cover and set aside to serve later with a fresh sprinkling of parsley.

Variation with Walnuts and Tarragon: Replace the mint with 2 tbsp. chopped tarragon. Use half walnut oil in the dressing and add 1/2 cup chopped roasted walnuts to the salad.