Go Back
–+ servings
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 onions, and cotija cheese. Toss to combine, then top with avocados and dressing.

Video

Nutrition

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