Spicy Bean And Quinoa Salad With Mole Vinaigrette

• 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 jalapeno pepper, very thinly sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups baby spinach leaves

1. Combine first 7 ingre-dients 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; toss to combine.
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orange rind, unsweetened cocoa, ground cumin, ground cinnamon, orange juice, red wine vinegar, adobo sauce, olive oil, quinoa, unsalted pumpkinseed kernels, fresh cilantro, kosher salt, green onions, pepper, black beans, baby spinach

Taken from www.myrecipes.com/recipe/spicy-bean-quinoa-salad (may not work)