Black Bean and Quinoa Salad with "Mole" Vinaigrette

urmc.rochester.edu

Laura

1 tsp grated orange zest

¾ tsp unsweetened cocoa

½ tsp ground cumin

½ tsp ground cinnamon

2 tbsp orange juice

¼ tsp salt

1 ½ tbsp red wine vinegar

1 tbsp adobo sauce from canned chipotle chiles in adobo sauce (Note: Use 2 tsp for mild spice level.)

2 tbsp olive oil

3 cups cooked quinoa, at room temperature (about 1 cup dry quinoa)

⅓ cup unsalted pumpkin seed kernels (pepitas), toasted

¼ cup chopped fresh cilantro (can substitute parsley)

2 green onions, thinly sliced

½ red pepper or jalapeno pepper, very thinly sliced

1 15-oz can black beans, drained and rinsed

4 cups baby spinach leaves

Directions at urmc.rochester.edu

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