Avocado Quinoa Salad – Mendocino Farms Copycat

This Avocado Quinoa Salad is a spot-on copycat of my all-time favorite from Mendocino Farms, where I actually used to work for a summer back in 2015. It’s loaded with crispy quinoa, fresh veggies, and a zesty chipotle vinaigrette that’s just irresistible. I loved it so much, I had to recreate it at home – and now you can too!

Mendocino Farms was my favorite restaurant ever! I had it for the first time in Los Angeles when I was still in high school and it was to die for. As soon as they opened their first location in Orange County, I just had to work there. I was obsessed with all their sandwiches and salads so much. So when I tell you that this recipe is the perfect copycat, you just got to believe me. And if you don’t, make it and try it out for yourself and let me know!

If you ever do end up at Mendocino Farms, I highly recommend ordering this salad with chicken or with Peruvian Steak (my own secret menu item). If you are in the mood for a sandwich, get the Not So Fried Chicken Sandwich or the Peruvian Steak Sandwich! Ok, now back to the recipe.

Dressing

Let’s start with the dressing, which is what really makes this salad stand out. In a blender, combine honey, white vinegar, Dijon mustard, a pinch of salt, paprika, adobo chipotle paste, and chili powder. Blend it all until smooth. Here’s a tip: if you like a bit more heat, add an extra spoonful of chipotle paste. With the blender running on low speed, slowly drizzle in neutral oil to get a creamy, emulsified dressing. Finish by adding a splash of water and blend again until everything is well combined. Set it aside, and let those flavors meld together.

Quinoa

Next up is the crispy quinoa. This step adds such a satisfying crunch to the salad. Preheat your oven to 400°F (190°C). Spread your cooked quinoa out on a baking sheet lined with parchment paper. Drizzle with avocado oil and toss to coat it evenly. Bake for about 20 minutes, stirring halfway through, until the quinoa is golden and crispy. Keep an eye on it to prevent burning – you want it perfectly crisp, not charred! Once it’s done, let it cool completely. This crispy quinoa can also be made ahead of time and stored in an airtight container. Then you can just add it onto any salad throughout the week for a crunchy element.

Assembly

Now, for the fun part: putting it all together. In a large salad bowl, combine chopped romaine lettuce and chopped curly kale. For the veggies, I love adding diced or thinly sliced avocados, tomatoes, black beans, finely chopped red onion, roasted corn, and fresh cilantro. You can also save the avocado for adding on top at the end just like Mendocino Farms does. Feel free to get creative here – you can throw in any veggies you have on hand.

Once the quinoa has cooled, sprinkle it over the salad for that delightful crunch. Drizzle your chipotle vinaigrette generously over the top and toss everything together until it’s all well-coated. Finally, finish with a sprinkle of crumbled cotija cheese.

Tips and Variations

• Protein: To make this salad more substantial, add some grilled chicken, shrimp, or even tofu. The flavors pair wonderfully with the chipotle vinaigrette. You could also make this a copycat recipe of Mendo’s Impossible Taco Salad which is this same salad but instead of chicken, add impossible plant-based chorizo meat and instead of this dressing, it’s a vegan chipotle ranch.
• Beans: If you’re not a fan of black beans, swap them out for chickpeas or pinto beans.
• Jicama: The real Mendocino Farms salad actually has jicama in it but I opted out.
• Greens: If you’re not into kale, just use all romaine or mix in some spinach.
• Vinaigrette: If you have extra dressing, it keeps well in the fridge for up to a week. It’s great on other salads or even as a marinade for proteins.

Serving Suggestions

This salad is perfect on its own, but if you want to make it a heartier meal, serve it with some crusty bread on the side. It also pairs beautifully with grilled meats or fish. For a vegetarian option, top it with a soft-boiled egg or some grilled halloumi.

Enjoy this vibrant, crunchy, and absolutely delicious Avocado Quinoa Salad. It’s a little taste of Mendocino Farms right in your own kitchen!

Craving More Veggies? Try These Recipes Out!

• Fattoush Salad Jars
• Thai Red Curry
• Honey Chipotle Chicken Fajitas
• Chicken Satay Spring Roll Bowls
• Bang Bang Cauliflower

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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