Bean & Quinoa Salad With Mole Vinaigrette

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 is 6 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose fresh, ripe oranges for the best flavor in the grated orange rind.
  • Be sure to use unsalted pumpkin seeds for the best flavor.

  • Substitute red bell pepper for the Fresno chile for a less spicy flavor. The benefit of this substitution is that it will reduce the amount of heat in the dish without compromising the flavor.
  • Substitute walnuts for the pumpkin seeds for a nutty flavor. The benefit of this substitution is that walnuts are a good source of plant-based protein, making this dish a more balanced meal.

Mexican-Style Substitute the pumpkin seeds with toasted sesame seeds, replace the cilantro with chopped cilantro, and replace the green onions with diced red onion. Add 1/2 cup of diced tomatoes, 1/2 teaspoon of chili powder and 1/2 teaspoon of garlic powder to the vinaigrette.



Grilled Corn with Chile-Lime Butter: This simple side dish is the perfect accompaniment to the Bean & Quinoa Salad with Mole Vinaigrette. The grilled corn adds a smoky sweetness to the salad, while the chile-lime butter adds a zesty kick. It's a great way to add more flavor and texture to the meal!


Roasted Sweet Potatoes with Chipotle-Maple Glaze: This sweet and smoky side dish is the perfect complement to the Bean & Quinoa Salad with Mole Vinaigrette. The roasted sweet potatoes are sweet and savory, while the chipotle-maple glaze adds a spicy kick. The combination of flavors will add depth and complexity to the meal.




FAQ

Q: Can I make this ahead of time?

A: Yes, you can 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.



Q: Does this dish need to be cooked?

A: Yes, this dish needs to be cooked. The quinoa needs to be cooked before adding it to the other ingredients. The spinach also needs to be cooked before serving.

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Fun facts:

In the 16th century, the Aztecs used cocoa, chile peppers, and cumin to make a sauce known as mole, which is the inspiration for the vinaigrette in this recipe.

Fresno chiles, which are used in this recipe, are named after Fresno, California, which is the home of celebrity chef and TV host, Tyler Florence.