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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 and avocado (it was already pretty heavy), but kept all of my favorite parts the same, including the sweet and smoky chipotle vinaigrette, roasted corn, and creamy 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, 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
Vegetable broth – Used to cook the quinoa; you can also sub water instead
Olive oil – Helps cook the corn, vegan ground beef, and beans
Corn – Brings a natural sweetness
Vegan ground beef – Boosts protein and adds taco-style texture; I used Abbot’s, but any brand will work
Black beans – Increases content of protein and fiber
Kale – Forms the base of the bowl
Romaine – Provides crisp texture; use romaine mix for faster prep
Cherry tomatoes – Adds brightness and acidity
Red onion – Offers contrast and color
Cotija cheese – Delivers salty, creamy richness; swap for vegan cotija to keep it plant-based
Cilantro – Brings fresh and herby taste
Canola 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 citrus zing
Chipotle peppers in adobo – Bring smoky heat and depth
Garlic – Provides bold, savory flavor
Dried oregano – Adds earthy notes

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 before assembling to improve the taste and texture.

How to make this recipe

Cook the quinoa: In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, then cover, reduce heat to low, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
Char the corn: Heat 1 tbsp olive oil in a skillet over medium heat. Add the corn in an even layer. Cook, stirring occasionally, until lightly charred in spots, about 5-7 minutes. Transfer and set aside.
Cook the vegan beef and beans: In the same skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the vegan ground beef and cook according to package directions, breaking it up with a spoon and stirring occasionally. Stir in the drained and rinsed beans and cook for 2-3 minutes, until warmed through. Remove from heat.
Assemble the salad: In a large bowl, add chopped kale and massage for 1-2 minutes. Add the romaine, cooked quinoa, charred corn, vegan beef and bean mixture, cotija cheese, and remaining salad toppings. Toss to combine.
Make the dressing: Add all dressing ingredients to a blender and blend until smooth and creamy. Taste and adjust seasoning as needed. Drizzle dressing over the salad just before serving and toss to coat.

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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Avocado Quinoa Superfood Salad

A hearty, flavor-packed quinoa taco salad inspired by Mendocino Farms’ Superfood Ensalada, with a high-protein, plant-based twist.

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 people

Ingredients

1/2 cup quinoa
1 cup vegetable broth or sub water
3 tbsp olive oil divided
1 cup corn
1 1/2 cup vegan ground beef I used Abbot's
1 15-oz can black beans drained and rinsed
2 cups kale chopped
5 cups romaine chopped
1 cup cherry tomatoes halved
1/2 cup red onion diced
1/2 cup cotija cheese
1/2 cup cilantro chopped

Chipotle Dressing

1/2 cup canola oil or other neutral oil
1/4 cup maple syrup
2 tbsp red wine vinegar
1/2 lime juiced
2 chipotle peppers (in adobo sauce)
2 cloves garlic
1/2 tbsp dried oregano
salt and pepper to taste

Instructions

Cook the quinoa: In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, then cover, reduce heat to low, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
Char the corn: Heat 1 tbsp olive oil in a skillet over medium heat. Add the corn in an even layer. Cook, stirring occasionally, until lightly charred in spots, about 5-7 minutes. Transfer and set aside.
Cook the vegan beef and beans: In the same skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the vegan ground beef and cook according to package directions, breaking it up with a spoon and stirring occasionally. Stir in the drained and rinsed beans and cook for 2-3 minutes, until warmed through. Remove from heat.
Assemble the salad: In a large bowl, add chopped kale and massage for 1-2 minutes. Add the romaine, cooked quinoa, charred corn, vegan beef and bean mixture, cotija cheese, and remaining salad toppings. Toss to combine.
Make the dressing: Add all dressing ingredients to a blender and blend until smooth and creamy. Taste and adjust seasoning as needed. Drizzle dressing over the salad just before serving and toss to coat.