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Since moving to California, Mendocino Farms has quickly become one of my favorite fast-casual restaurants. Not only do they have tons of vegetarian options to choose from, but their rotating menu is also consistently fresh, nutritious, and flavorful.

Their Avocado Quinoa Superfood Salad is one of my go-tos; it hits that sweet spot with hearty grains, plant-based protein, crisp greens, and a bold, creamy dressing that ties everything together. It’s colorful, textured, and packed with flavor in every forkful.

After ordering it for the millionth time recently, I decided to try making my own version at home! I added vegan beef for extra protein and skipped the jicama to lighten it up, but kept all of my favorite parts the same, including the sweet and smoky chipotle vinaigrette, roasted corn, and savory cotija cheese.

This Avocado Quinoa Superfood Salad recipe is perfect for meal prep, easy lunches, or a low-effort dinner that still feels exciting. Whether you’re vegetarian or just trying to add more veggie-forward meals into your routine, this is one of those recipes you’ll come back to again and again. Enjoy!

Why you’ll love this recipe

Delivers big, bold, restaurant-worthy flavors from your own kitchen
Packed with plant-based protein
Perfect for meal prep or make-ahead lunches
Completely customizable
Ready to enjoy in under 30 minutes

What you’ll need

Quinoa – Adds hearty whole grains and plant-based protein
Olive oil – Helps cook the corn, vegan ground beef, and beans
Corn – Brings a natural sweetness
Vegan ground beef – Boosts protein and adds a taco-style texture; I used Gardein, but any brand will work
Black beans – Increase content of protein and fiber
Kale – Forms the base of the bowl
Lemon juice – Used to massage and tenderize the kale
Romaine – Provides crisp texture; use romaine mix for faster prep
Cherry tomatoes – Adds brightness and acidity
Red onion – Offers contrast and color
Avocado – Provides flavor and richness
Cotija cheese – Delivers salty, creamy richness; swap for vegan cotija or vegan feta to keep it plant-based
Cilantro – Brings fresh and herby taste
Avocado oil (or other neutral oil) – Forms the smooth, rich base of the dressing
Maple syrup – Adds sweetness to balance the smoky flavor
Lime – Gives dressing a citrusy zing
Chipotle peppers in adobo – Bring smoky heat and depth
Garlic – Provides bold, savory flavor
Dried oregano – Adds earthy notes

Serving suggestions

Serve with warm tortilla chips for a fun taco-inspired twist.
Pair with a cup of black bean soup for a heartier meal.
Wrap leftover salad in large tortillas to transform it into flavorful burritos or wraps.
Enjoy alongside veggie burgers at your next cookout.

Ingredient substitutions

Quinoa – Other whole grains would also work well for these bowls. Try swapping in brown rice, farro, barley, or couscous, depending on what you have on hand.
Vegan ground beef – You can either omit this or use crumbled tempeh, lentils, tofu, or your favorite plant-based meat alternative instead.
Black beans – Pinto beans, kidney beans, or even chickpeas would be just as tasty in this hearty salad.
Corn – Fresh, frozen, or canned corn all work great, so use whichever is most convenient. To save a few minutes, use frozen fire-roasted corn instead and skip the extra cooking.
Cilantro – If cilantro isn’t your thing, fresh parsley can add a bright pop of color and freshness instead.
Cotija cheese – Feta cheese or a vegan feta alternative can provide a similar salty, tangy flavor. You can also just skip it, though the flavor will slightly change.

Recipe tips

Drizzle in the dressing right before serving to prevent sogginess.

Taste the dressing and adjust as needed by adding extra chipotle peppers, a little more lime, or a sprinkle of salt.

Massage the kale with a bit of lemon juice before assembling to improve the taste and texture.

How to make this recipe

Prepare the quinoa: Combine the quinoa and water (or broth) in a small saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes, or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork and set aside to cool slightly.
Char the corn: Heat 1 tbsp olive oil in a skillet over medium heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until lightly charred. Transfer to a plate.
Cook the beef and beans: Heat the remaining 1 tbsp olive oil in the skillet. Add the vegan ground beef and cook according to package directions. Stir in the black beans, cumin, salt, garlic powder, and paprika. Cook for 2-3 minutes, until warmed through.
Make the dressing: Add all dressing ingredients to a blender and blend until smooth. Taste and adjust seasoning as needed.
Assemble the salad: In a large bowl, massage the kale with the lemon juice for 1-2 minutes. Add the romaine, quinoa, corn, vegan beef mixture, tomatoes, red onion, cilantro, and cotija cheese. Toss to combine, then top with avocado and drizzle with dressing before serving.

FAQ

Yes! Prep everything and store it in the fridge. Make sure you store the dressing separately and drizzle on right before serving to prevent a soggy texture.

Sure — if you prefer not to use vegan ground beef, just stick to beans instead. You can heat them a bit on the skillet or mix directly into the salad alongside the other ingredients.

As long as the dressing is stored separately, the Avocado Quinoa Superfood Salad will last around 3-4 days in an airtight container in the refrigerator.

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