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!