Quinoa Salad with Mole Vinaigrette, Black Beans, and Corn

In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is cooked through. Fluff with a fork and let cool slightly.

While quinoa is cooking, prepare the mole vinaigrette. In a small bowl, whisk together mole paste, apple cider vinegar, olive oil, lime juice, honey, salt, and pepper until well combined. Adjust seasonings to taste.

In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, and cilantro.

Pour the mole vinaigrette over the salad and toss gently to coat evenly.

Serve immediately or chill for later. Salad can be stored in the refrigerator for up to 3 days.