Spicy Bean and Quinoa Salad

1 tsp grated orange rind
3/4 tsp unsweetened cocoa
1/2 tsp ground cumin
1/2 tsp ground cinnamon
2 Tablespoons fresh orange juice
1 1/2 Tablespoons Red Wine Vinegar
1 Tablespoon adobo sauce from canned chipotle chiles in adobo sauce
2 Tablespoons olive oil
3 cups cooked quinoa at room temperature (brown rice works as well)
1/2 cup unsalted pumpkinseed kernels (pepitas), toasted
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
2 green onions, thinly sliced
1 jalapeno pepper, very thinly sliced
1 (15 ounce) can black beans rinsed and drained
4 cups baby spinach leaves

Combine the first 7 ingrediants in a small bowl; gradually add oil, stirring well with a whisk. Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

To make a head for ball jar lunches mix everything together except the spinach. Place the salad mixture in a jar (or other storage container) put cup of spinach on top. Just before eating mix spinach and salad mixtue together.

Froom Cooking Light Magazine April 2014

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