Spicy Bean and Quinoa Salad with "Mole" Vinaigrette

Spicy Bean and Quinoa Salad with "Mole" VinaigretteRecipe
Photo: Iain Bagwell; Styling: Cindy Barr


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.


Serves 6 (serving size: 1 2/3 cups)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 258
Fat 11.6 g
Satfat 1.5 g
Monofat 5.2 g
Polyfat 2.4 g
Protein 10 g
Carbohydrate 31 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 377 mg
Calcium 55 mg


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


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

2. 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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