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