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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Spicy Bean and Quinoa Salad with “Mole” Vinaigrette

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I love making quinoa salads! Quinoa adds great texture, a healthy dose of whole grains, and a balance of essential amino acids to any meal – so why not throw it into a salad?

This is a protein packed dish with bright Mexican inspired flavors: quinoa, pumpkin seeds, jalapeno pepper, black beans, and mixed greens tossed with a spicy mole vinaigrette.

It’s healthy, filling, and has fresh clean flavors.

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I had tons of leftovers, so I actually ended up throwing this into a whole wheat wrap the next day with some guacamole and enjoying it for lunch – it was great!

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The husband is always super skeptical about salads for dinner, but this totally filled him up. We crumbled some corn chips on top for some added texture and flavor.

You could even make the quinoa mixture ahead of time and then toss it with the greens and dress it before eating, making it a very easy go-to meal.

The Ingredients

From CookingLight

  • 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, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves or mixed greens

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The Directions

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 or mixed greens; toss to combine.

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It doesn’t get much simpler than that. And minus the jalapeno, this recipe is kid friendly too!

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Spicy Bean and Quinoa Salad with “Mole” Vinaigrette

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 1 and 2/3 cups

Calories per serving: 258

Fat per serving: 11.6g

Nutritional Info Per Serving: 258 Calories, 11.6g Fat (1.5g Saturated), 377mg Sodium, 31g Carbs, 10g Protein, 7g Fiber

Ingredients

  • 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, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves or mixed greens

Instructions

  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 or mixed greens; toss to combine.

Notes

https://www.pickyeaterblog.com/spicy-bean-and-quinoa-salad-with-mole-vinaigrette/

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9 responses to “Spicy Bean and Quinoa Salad with “Mole” Vinaigrette”

    • Thank you so much Aaron! It totally is a healthier take on spicy beans – that’s a great way to describe it!

  1. Never heard of “Mole” Vinaigrette before until I’ve stumbled your blog. This looks amazing and I will definitely try this with my family but we’re not fan of black beans, do you have any alternative recommendations? Thank you!

    • Hi Kim! Yes! This vinaigrette is totally reminicent of mole but works so great on this salad. You can use any bean instead of black beans – pinto, navy, kidney, etc. would all work – and lentils would work too (any lentil that holds up after cooking and doesn’t become mushy). Hope that helps!

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