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Bean & Quinoa Salad With Mole Vinaigrette

Here's how you make Bean & Quinoa Salad With Mole Vinaigrette
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  • Servings: 6
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 teaspoons grated orange rind
  • 1 1/2 teaspoons unsweetened cocoa
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 tablespoons fresh orange juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoon adobo sauce (from canned chipotle chiles in adobo sauce)
  • 4 tablespoons olive oil
  • 3 cups cooked quinoa (at room temperature)
  • 1/2 cup pumpkin seeds (unsalted kernels, toasted, pepitas)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1 Fresno chile (or jalapeno pepper, very thinly sliced)
  • 1 can (15 ounce) black beans (rinsed and drained)
  • 4 cups baby spinach leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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