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.
Spicy Bean and Quinoa Salad with "Mole" Vinaigrette
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.
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Total: 15 Minutes
- Calories: 258
- Fat: 11.6g
- Saturated fat: 1.5g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 2.4g
- Protein: 10g
- Carbohydrate: 31g
- Fiber: 7g
- Cholesterol: 0.0mg
- Iron: 4mg
- Sodium: 377mg
- Calcium: 55mg
- 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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