To make ahead, leave out the greens and keep the quinoa mixture covered in the refrigerator up to two days. Add spinach just before serving. To tame the heat, seed the chile or substitute chopped red bell pepper.
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, very thinly sliced
1 (15-ounce) can black beans, rinsed and drained
4 cups baby spinach leaves
How to Make It
Combine first 7 ingredients in a small bowl; gradually add oil, stirring well with a whisk.
Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.
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I think I'd have given three stars but took it to a salad potluck and my pals really liked it, so I'm bumping it up. I meant to take the suggestions made by more than one to increase the vinaigrette, but I forgot. So, that part of the recipe was followed to the letter. I took the suggestion re adding a red pepper (wanted the color) and the avocado (just plain love avocado). A hit. Might just make again. :)
Surprising hit with teenage daughter who normally hates spinach
3 1/2 stars. So I didn't find pumpkin seeds at my market, I used some pine nuts and sunflower seeds instead. The dressing was great - definitely need to make a double batch because the quinoa soaks it up and there is no dressing on the greens to speak of. I'd make it as directed with the 2nd half of the dressing on the table for people to put on top as desired. I did add some diced avocado - good addition here. We had with breadsticks for a great Meatless Monday dinner. Will make again, even though DH wasn't a fan of the spinach.
This was tasty, healthy and unique. Agree that the dressing needs to be doubled with the exception of the adobo sauce (flavor wasn't strong enough, but heat was perfect), but I wouldn't mess with the quinoa quantity. But I like quinoa.
Followed the suggestions of other reviewers and made the following changes:
- Decreased the quinoa to about 1.5c cooked
- Doubled the vinegarette
- Added a chopped avocado
With those changes we thought this was very tasty and truly a unique salad (for those who like the flavor of mole). Will definitely make again!
If you like the unique flavor of mole, then you'll like this salad! I did double the dressing. (and only cooked ONE cup of quinoa, which made plenty...red or rainbow makes it pretty.) I'll add mixed beans next time, just for fun. I topped each serving with the pepitas and sliced avocado, as well as a generous sqeeze of lime.