Mexican Style Quinoa with Black Beans, Tomatoes and Hearts of Palm

I'm rather new to cooking with quinoa but because it's a grain, and versatile like couscous, I decided to create a Mexican style dish with it. A little interesting factoid is that quinoa was actually a staple in Inca civilization; it was called "the mother grain" and it's popular in a lot of South American dishes. This dish takes no time to make and requires very little prep work, so it's perfect for a mid-week meal.

Mexican Style Quinoa with Black Beans, Tomatoes and Hearts of Palm

(4 servings)

Ingredients:

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon melted butter

1 pinch of sugar

1 cup quinoa

1 large tomato chopped

1 10 ounce can of black beans, rinsed and drained

4 hearts of palms sliced into small pieces

1 bunch of cilantro chopped

4 scallions sliced all the way to the white root

1 avocado sliced, for garnish

Directions:

1. Whisk together the melted butter, lime juice, olive oil and sugar in a large bowl and set aside

2. Cook quinoa in 2 cups of boiling water just until the water is absorbed (about 10 min). Then remove from heat and fluff with a fork and cover.

3. When quinoa is ready, mix in with the dressing and toss until it is evenly absorbed

4. Add in vegetables and mix thoroughly, serve with a few slices of avocado