Bean & Quinoa Salad With Mole Vinaigrette

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"To make this less spicy, seed the chile or substitute red bell pepper. You can also make this ahead of time by leaving out the greens and storing the quinoa mixture in the fridge for up to 2 days. Then add the spinach just before serving. This recipe is an energy booster!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (230.4 g)
  • Calories 488.8
  • Total Fat - 14.3 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0.4 mg
  • Sodium - 260.4 mg
  • Total Carbohydrate - 72 g
  • Dietary Fiber - 16.7 g
  • Sugars - 5.5 g
  • Protein - 20.9 g
  • Calcium - 146.1 mg
  • Iron - 6.3 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.8 mg

Step 1

Combine the first 7 ingredients in a small bowl; gradually add oil, stirring well with a whisk.

Step 2

Combine quinoa and the next 6 ingredeints (through beans) in a large bowl. Add vinaigrette; toss to coat.

Step 3

Add spinach; toss to combine.

Tips & Variations


No special items needed.