Spicy Bean and Quinoa Salad with "Mole" Vinaigrette

• 1 teaspoon grated orange rind 
• 3/4 teaspoon unsweetened cocoa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon 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
• 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 Fresno chile or jalapeño pepper, very thinly sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups baby spinach leaves

Combine first 7 ingre­dients 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.

Serves 6 (1 2/3 c.); 258 calories.

VERDICT:  Refreshingly different from most quinoa/bean salads--it is, indeed, spicy--and easy to put together.  Keep.