Spicy Bean and Quinoa Kale Salad with Mole Viniagrette

The basic recipe comes out of Cooking Light. Supposed to serve on Spinach. I used Kale, of course, and this was delicious!

Recipe is to serve 6. The nutrition count is for 1 serving with 1+ cup of Kale, ripped to bite size pieces.

Mole Viniagrette: Combine, whisk, mix up and set aside
1 tsp grated orange peel
3/4 tsp unsweetened cocoa
1/2 tsp ground cumin
1/2 tsp ground sinnamon
2 Tbsp orange juice
1.5 tsp red wine vinegar
1 Tbsp adobo sauce from canned chiplote chiles in adobo sauce
     Add last, slowly, mix it all up
     2 Tbsp olive oil

Combine in large bowl, toss
3 cups cooked quinoa, at room temperature
1/2 cup pumpkin seeds, roasted
1/4 cup cilantro, fresh, chopped up
2 green onions, sliced
1-2 chiles from the canned chipolte chiles, sliced thin
1 can (15 oz) black beans, rinsed and drained

After the quinoa items are all mixed together ADD
the Mole Viniagrette and toss to coat.

Serve 
1 and 2/3 cups of mixture on top of 1+ cups of kale, ripped to bite size


Rated a 4.68 on the Kale Scale