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Spicy Bean and Quinoa Salad with “Mole” Vinaigrette Recipe

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Spicy Bean and Quinoa Salad with “Mole” Vinaigrette
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Ingredients

  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 3 cups cooked quinoa, at room temperature
  • 1/2 cup unsalted pumpkinseed kernels (pepitas), toasted
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1 Fresno chile or jalapeño pepper, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves or mixed greens
  • The Directions
  • Step 1: Combine first 7 ingredients in a small bowl; gradually add oil, stirring well with a whisk.
  • It doesn’t get much simpler than that. And minus the jalapeno, this recipe is kid friendly too!
  • Spicy Bean and Quinoa Salad with “Mole” Vinaigrette
  • Nutritional Info Per Serving: 258 Calories, 11.6g Fat (1.5g Saturated), 377mg Sodium, 31g Carbs, 10g Protein, 7g Fiber
  • Ingredients
  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 3 cups cooked quinoa, at room temperature
  • 1/2 cup unsalted pumpkinseed kernels (pepitas), toasted
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1 Fresno chile or jalapeño pepper, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves or mixed greens

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