Рецепт Spicy Bean and Quinoa Salad with “Mole” Vinaigrette
Ингредиенты
- 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
- The Directions
- Step 1: Combine first 7 ingredients in a small bowl; gradually add oil, stirring well with a whisk.
- It doesn’t get much simpler than that. And minus the jalapeno, this recipe is kid friendly too!
- Spicy Bean and Quinoa Salad with “Mole” Vinaigrette
- 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
View Full Recipe at The Picky Eater: A Healthy…