Mole-Spiced Black Bean and Quinoa Bowl

Mole-Spiced Black Bean and Quinoa Bowl

from realsimple.com

For this simple vegetarian dinner, a jarred mole sauce cuts down prep significantly. Get the recipe for a mole-spiced black bean and quinoa bowl.

Ingredients

  • 4 cups cauliflower florets (from a 2-lb. head)
  • 1.5 teaspoons ground cumin
  • 6 tablespoons olive oil, divided
  • 1.25 teaspoons kosher salt, divided
  • 1.5 cups quinoa
  • 1 15.5-oz. can black beans, drained and rinsed
  • 6 tablespoons jarred red mole sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 4 cups baby arugula (about 2 oz.)
  • 0.5 cup cotija cheese or queso fresco, crumbled (about 2 oz.)
  • 0.25 cup roasted pumpkin seed kernels (pepitas)
  • Lime wedges, for serving (optional)

Directions

  1. 1

    Preheat oven to 450°F. Toss cauliflower, cumin, 2 tablespoons oil, and 1 teaspoon salt on a baking sheet and spread into an even layer. Roast until cauliflower is tender and caramelized, 15 to 17 minutes, stirring halfway through.

  2. 2

    Meanwhile, combine 2 cups water, quinoa, and remaining ¼ teaspoon salt in a medium saucepan with a lid over high; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12 to 14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in beans.

  3. 3

    Make dressing: Whisk mole, vinegar, honey, and remaining ¼ cup oil in a small bowl. Transfer half to quinoa mixture; add arugula and toss gently.

  4. 4

    Serve cauliflower over quinoa, topped with cheese and pumpkin seeds. Drizzle with remaining dressing and serve with lime wedges, if using.