[Recipes] Mole-Spiced Black Bean and Quinoa Bowl

Hands-On Time: 15 minutes | Total Time: 35 minutes | Servings: 4

This tasty midweek supper consists of quinoa, black beans, roasted cauliflower, and a basic mole dressing. Topped with crumbled cotija cheese and pumpkin seeds, the freshness of the arugula counterbalances the richness of the mole sauce.

Ingredients

4 cups cauliflower florets (from a 2-lb. head)
1 ½ teaspoons ground cumin
6 tablespoons olive oil, divided
1 ¼ teaspoons kosher salt, divided
1 ½ 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.)
½ cup cotija cheese or queso fresco, crumbled (about 2 oz.)
¼ cup roasted pumpkin seed kernels (pepitas)
Lime wedges, for serving (optional)

Directions

Step 1: roast the cauliflower.

Set the oven's temperature to 450°F.
On a baking sheet, combine the cauliflower florets, cumin, 2 tablespoons olive oil, and 1 teaspoon salt. Spread the mixture evenly.
Roast until the cauliflower is soft and caramelized, 15 to 17 minutes, tossing halfway through.

Step 2: Prepare the Quinoa

Add the remaining ¼ teaspoon of salt, quinoa, and 2 cups of water to a medium pot.
Bring to a boil, lower heat to medium, cover, and simmer until most of the water has been absorbed, 12 to 14 minutes.
After 5 minutes of standing, fluff the quinoa with a fork and move it to a big bowl. Add the black beans and stir.

Step 3: Prepare the dressing for the mole.

Mole sauce, red wine vinegar, honey, and the remaining ¼ cup olive oil should all be whisked together in a small dish.

Step 4: Put the Bowl Together

Toss the quinoa mixture with half of the mole dressing. Add the arugula and gently toss.
Top the quinoa mixture with the roasted cauliflower and garnish with roasted pumpkin seeds and crumbled cotija cheese.
If desired, serve with lime wedges after drizzling with the leftover mole dressing.

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