Quinoa Salad with Mole Vinaigrette, Black Beans, and Corn

A healthy and flavorful quinoa salad tossed in a tangy mole vinaigrette, featuring black beans, corn, red bell pepper, and cilantro. Perfect for a nutritious lunch or side dish.

Prep Time

15 minutes

Total Time

35 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.09/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1cupQuinoa(rinsed)

£0.75

2cupsWater

1canBlack Beans(15 oz, rinsed and drained)

£0.65

1cupCorn(frozen or canned, drained)

£0.40

1mediumRed Bell Pepper(diced)

£0.70

0.3cupCilantro(chopped)

£0.45

2tablespoonsMole Paste(store-bought or homemade)

£0.80

2tablespoonsApple Cider Vinegar

£0.15

3tablespoonsOlive Oil(extra virgin)

£0.25

1tablespoonLime Juice(freshly squeezed)

£0.10

1teaspoonHoney(or maple syrup)

£0.05

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

£0.05

Total Cost

£4.35

£1.09 per serving

Instructions

1.
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.
2.
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.
3.
In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, and cilantro.
4.
Pour the mole vinaigrette over the salad and toss gently to coat evenly.
5.
Serve immediately or chill for later. Salad can be stored in the refrigerator for up to 3 days.

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My Notes

Nutrition Information

Nutrition per serving (280g)

525 kcal / 2197 kJ

Carbs

62g

24% of RDA

Fat

25g

36% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

11 g

12% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3.5 g

18% of RDA

Chef's Tips

For a spicier salad, add a pinch of cayenne pepper or a chopped jalapeño to the vinaigrette.

Feel free to add other vegetables like avocado, tomatoes, or cucumbers to the salad.

If you don't have mole paste, you can substitute with a mixture of chili powder, cocoa powder, and a touch of cinnamon.

Cooking Equipment

Medium Saucepan

Whisk

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Quinoa Salad with Mole Vinaigrette, Black Beans, and Corn

Ingredients

Instructions