Sunday, December 29, 2019

Mole-Spiced Black Bean & Quinoa Bowl

4 c. cauliflower florets (from a 2-lb. head)
1-1/2 t. ground cumin
6 T. olive oil, divided
1-1/4 t. kosher salt, divided
1-1/2 c. quinoa
1 15-oz. can black beans, drained and rinsed
6 T. jarred red mole sauce
2 T. red wine vinegar
1 T. honey
4 c. baby arugula (about 2 oz.)
1/2 c. cotija cheese or queso fresco, crumbled (about 2 oz.)
1/4 c. roasted pepitas
Lime wedges, for serving

Preheat oven to 450 degrees. Toss cauliflower, cumin, 2 T. oil, and 1 t. salt together and spread on a baking sheet into an even layer. Roast until cauliflower is tender and caramelized, 15-17 minutes, stirring halfway through.

Meanwhile, combine 2 c. water, quinoa, and remaining 1/4 t. salt in a medium saucepan with a lid over high heat; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12-14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in black beans.

Make dressing: whisk mole, vinegar, honey, and remaining 1/4 c. oil in a small bowl. Transfer half of dressing to the quinoa mixture; add arugula and toss gently.

Serve cauliflower over quinoa, topped with cheese and pepitas. Drizzle with remaining dressing and serve with lime wedges.

Serves 4.

Adapted from Real Simple magazine, Dec. 2019, p. 137.

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