Food Recipes Mole-Spiced Black Bean and Quinoa Bowl 3.4 (28) 1 Review To mix up flavor and format, we added a jarred mole sauce to this black bean and quinoa bowl. By 2016 and 2017" tabindex="0" data-inline-tooltip="true"> Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on October 31, 2022 Rate PRINT Share Close Photo: Jen Causey Hands On Time: 15 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Mole is a traditional Mexican sauce that can call for dozens of ingredients—not so great for quick weeknight meals. But using a pre-made mole from a jar is an easy way to add flavor to your next black bean and quinoa bowl. 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 Preheat oven to 450°F. Toss cauliflower, cumin, 2 tablespoons oil, and 1 teaspoon salt on a baking sheet and spread into an even layer. Roast until cauliflower is tender and caramelized, 15 to 17 minutes, stirring halfway through. Meanwhile, combine 2 cups water, quinoa, and remaining ¼ teaspoon salt in a medium saucepan with a lid over high; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12 to 14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in beans. Make dressing: Whisk mole, vinegar, honey, and remaining ¼ cup oil in a small bowl. Transfer half to quinoa mixture; add arugula and toss gently. Serve cauliflower over quinoa, topped with cheese and pumpkin seeds. Drizzle with remaining dressing and serve with lime wedges, if using. Rate It Print Nutrition Facts (per serving) 773 Calories 44g Fat 72g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 773 % Daily Value * Total Fat 44g 56% Cholesterol 15mg 5% Sodium 1418mg 62% Total Carbohydrate 72g 26% Total Sugars 14g Protein 22g 44% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.