Go Back
+ servings
Print

Spicy Bean and Quinoa Salad with “Mole” Vinaigrette

Bean and quinoa bring plenty of protein to this salad, while the "mole" vinaigrette adds spice! 
Course Salad
Prep Time 15 minutes
Servings 6 servings
Calories 265kcal

Ingredients

  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 ½ 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
  • ½ cup unsalted pumpkinseed kernels pepitas, toasted
  • ¼ cup fresh cilantro chopped
  • ½ teaspoon kosher salt
  • 2 green onions thinly sliced
  • 1 Fresno chile or jalapeño pepper very thinly sliced
  • 15 ounce can black beans rinsed and drained
  • 4 cups baby spinach leaves

Instructions

  • Combine first 7 ingredients in a small bowl slowly add oil, whisking as you pour.
  • Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Nutrition

Calories: 265kcal | Carbohydrates: 34g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 1004mg | Potassium: 554mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1995IU | Vitamin C: 14.3mg | Calcium: 69mg | Iron: 4mg