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Spicy Bean and Quinoa Salad with "Mole" Vinaigrette

Photo: Iain Bagwell; Styling: Cindy Barr


Hands-on time 15 mins
Total time 15 mins
Yield Serves 6 (serving size: 1 2/3 cups)
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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit