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.

How to Make It

Step 1

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

Step 2

Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Chef'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 www.choosemyplate.gov.

Ratings & Reviews

MMM, salad with good grain

lmlyne
June 11, 2015
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

FarmerD
March 17, 2015
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.

roxdorman's Review

lalynaugh
January 16, 2015
I have made this several times and it is so good and so good for you. My family loved it when I made it for them.

Suze02's Review

boognish
June 15, 2014
N/A

brighteyes8's Review

runner83
May 29, 2014
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.

ash12203's Review

daneanp
May 06, 2014
N/A

pinkbadgers's Review

Melissaboyer
April 24, 2014
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!

LuvinEden's Review

Suze02
April 15, 2014
N/A

amylou40's Review

roxdorman
April 15, 2014
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.

nabied's Review

Claireharp
April 11, 2014
Salad was wonderful, dressing not so much. I will make the salad again and top with guacamole or salsa.