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Quinoa Superfood Ensalada
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Avocado Quinoa Superfood Salad

A hearty, flavor-packed quinoa taco salad inspired by Mendocino Farms’ Superfood Salad, with a high-protein, plant-based twist.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

Video

Notes

Nutrition Facts (per serving)- 
Calories: 490; Fat: 25.5g; Carbohydrates: 56g; Fiber: 14.5g; Protein: 18g; Sodium: 550mg