Avocado Quinoa Superfood Salad (Mendocino Farms Copycat)

ByRachael Ajmera, MS, RD Updated
Jump to Recipe Jump to Video Print Recipe

This Avocado Quinoa Superfood Salad is a fresh, flavor-packed twist on Mendocino Farms’ famous Superfood Salad. Packed with protein-rich quinoa, black beans, and vegan taco meat, then drizzled with a smoky chipotle dressing, it’s a hearty plant-based meal that’s perfect for lunch, meal prep, or easy dinners!

Avocado Quinoa Superfood Salad

Send this recipe to your email for later

Email Recipe

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, I decided to try making my own version at home! I added vegan beef for extra protein and skipped the jicama, 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 Avocado Quinoa Superfood Salad

  • It delivers big, bold, restaurant-worthy flavors right from your own kitchen.
  • It’s packed with plant-based protein (26 grams per serving!).
  • It’s perfect for meal prep or make-ahead lunches.
  • It’s completely customizable.
  • It’s ready to enjoy in under 30 minutes.
Avocado Quinoa Superfood Salad

Avocado Quinoa Superfood Salad ingredients

  • Quinoa forms the hearty base of this superfood salad, adding plant-based protein, fiber, and a fluffy texture. I like using white quinoa because it has a mild flavor that pairs well with the smoky chipotle dressing, but tri-color quinoa works great too.
  • Vegan ground beef gives the bowl a taco-inspired twist. Combined with black beans and warm spices, it adds a savory, hearty element that turns this salad into a filling meal. I used Gardein, but any brand will work.
  • Black beans add extra protein, fiber, and creaminess while helping make the salad more filling. As an added bonus, they pair perfectly with the Southwest-inspired flavors throughout the recipe.
  • Corn brings sweetness, color, and a subtle smoky flavor that balances the richness of the avocado and dressing. Taking a few extra minutes to lightly char it is well worth it!
  • Kale and romaine give this salad the best of both worlds: hearty greens that hold up well for meal prep and crisp lettuce that adds freshness and crunch.
  • Cherry tomatoes add a pop of freshness and color that brightens up the entire salad.
  • Avocado adds richness and healthy fats, making this salad extra satisfying. It also helps balance the smoky heat from the chipotle dressing.
  • Cotija cheese delivers a salty, tangy finish that ties all the flavors together. If you’re keeping the recipe vegan, simply use your favorite dairy-free cotija alternative instead.
  • Red onion brings a sharp bite to balance out the creaminess of the avocado and richness of the dressing. A little goes a long way here!
  • Cilantro adds a bright, fresh finish and complements the Southwest-inspired ingredients perfectly.
  • Chipotle dressing brings everything together. Made with chipotle peppers, maple syrup, lime juice, and garlic, it’s smoky, slightly sweet, tangy, and packed with flavor.

How to serve Avocado Quinoa Superfood Salad

  • 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.
  • Avocado Quinoa Superfood Salad
  • Avocado Quinoa Superfood Salad

Substitutions and variations

  • 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.

Quick 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.

Step-by-step instructions

  1. 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.
  2. 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.
  3. 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.
  4. Make the dressing: Add all dressing ingredients to a blender and blend until smooth. Taste and adjust seasoning as needed.
  5. 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.

Make ahead & storage

This Avocado Quinoa Superfood Salad is great for meal prep and can be stored for easy lunches throughout the week. To keep things fresh, store the dressing and avocado separately and combine right before eating.

Meal prep

  • Prep the quinoa and taco filling: Cook the quinoa and prepare the vegan taco meat and bean mixture up to 3-4 days in advance. Store them separately in airtight containers and stick both in the fridge.
  • Make the dressing: Blend up the chipotle dressing ahead of time and store it in a jar or airtight container in the fridge for up to 1 week.
  • Chop the veggies: Kale, romaine, tomatoes, and onions can be prepped a few days ahead for quick assembly. Add avocado just before serving to prevent browning.
  • Assemble when ready: For the best texture, wait to combine all ingredients until just before serving.

Storing leftovers

  • Fridge: Store leftover salad in an airtight container for up to 3 days.
  • Keep components separate: If possible, store the dressing and avocado separately to help prevent the greens from getting soggy.

Reheating

  • Warm the quinoa and taco filling: For a warm salad, reheat the quinoa and vegan taco meat mixture in the microwave or on the stovetop until heated through, then pile on the fresh toppings.
  • Enjoy cold: This salad is also delicious served chilled or at room temperature, making it a great grab-and-go lunch.
Avocado Quinoa Superfood Salad

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.

Stay in the loop!

Healthy eating tips & recipes delivered directly to your inbox
Subscription Form

More recipes like this

Avocado Quinoa Superfood Salad

Send this recipe to your email for later

Email Recipe

Avocado Quinoa Superfood Salad
Print Pin
5 from 5 votes

Avocado Quinoa Superfood Salad

A hearty, flavor-packed quinoa taco salad inspired by Mendocino Farms’ Superfood Salad, with a high-protein, plant-based twist.
Course Main Course
Cuisine Southwest
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 810kcal

Ingredients

  • 1/2 cup quinoa
  • 1 cup water or sub vegetable broth
  • 2 tbsp olive oil divided
  • 1 cup corn (fresh, frozen and thawed, or drained canned corn)
  • 1 1/2 cups vegan ground beef (I used Gardein)
  • 1 (15-oz) can black beans drained and rinsed
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 2 cups kale chopped
  • 2 tsp lemon juice
  • 4 cups romaine chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion diced
  • 2 avocados sliced or diced
  • 1/2 cup cotija cheese (or vegan cotija alternative)
  • 1/2 cup cilantro chopped

Chipotle Dressing

  • 1/2 cup avocado 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
  • 1/4 tsp salt

Instructions

  • Cook the quinoa: In a small saucepan, combine quinoa and water (or 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. Allow it to cool for 5-10 minutes before assembling the salad.
  • 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 1 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 cumin, salt, garlic powder, and paprika, along with the drained and rinsed beans. Cook for 2-3 minutes until warmed through, and remove from heat.
  • Make the dressing: Add all dressing ingredients to a blender and blend until smooth and creamy. Taste and adjust seasoning as needed.
  • Assemble the salad: In a large bowl, add chopped kale and lemon juice. Massage for 1-2 minutes. Add the romaine, cooked quinoa, charred corn, vegan beef and bean mixture, cilantro, red onion, and cotija cheese. Toss to combine, then top with avocados and dressing.

Video

Nutrition

Calories: 810kcal | Carbohydrates: 68g | Protein: 26g | Fat: 52g | Fiber: 19g

Did you try this recipe?

Leave your review below

You'll Also Love...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. 5 stars
    This was a hit! The chipotle dressing was tasty and just the right amount of spice. It was really light but also filling with the beans and vegan ground beef. Thanks!

    Reply

  2. 5 stars
    Love Mendocino Farms, so I was excited to try this! It was delicious and made a lot, so we had enough leftovers for a few more meals. Even my husband (who loves meat) was a fan!

    Reply

  5. 5 stars
    Made this for a family dinner for mother’s day and everyone loved it, even the people who aren’t vegetarian lol. It was tasty and very easy to make.

    Reply

  6. 5 stars
    I made this without the meat substitute and it was as good (if not better) than the real one from Mendo. It was also surprisingly easy to make and good for meal prep.

    Reply