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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. 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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Yields3 to 4
Print Recipe Pin Recipe
Servings3 to 4

Ingredients

CHIPOTLE VINAIGRETTE

  • 1/4 cup honey
  • 1/4 cup distilled white vinegar
  • 1 tablespoon Dijon mustard
  • pinch of salt
  • 1 teaspoon paprika
  • 1/4 cup adobo chipotle paste
  • 1 teaspoon chili powder
  • 1/2 cup neutral oil
  • 1/4 cup water

CRISPY QUINOA

  • 8 ounces cooked quinoa
  • 2 to 3 tablespoons avocado oil

VEGGIES

  • 2 cups romaine lettuce, chopped
  • 2 cups curly kale, massaged
  • 1 small Haas avocado, thinly sliced
  • 1/2 cup cherry tomatoes, chopped in half
  • 1/3 cup black beans
  • 1/4 cup thinly sliced red onions
  • 1/3 cup roasted sweet corn
  • 1 tablespoon finely chopped cilantro
  • 2 to 3 tablespoons cotija, crumbled

Instructions 

DRESSING

  1. In a blender or food processor, combine honey, distilled white vinegar, Dijon mustard, a pinch of salt, paprika, adobo chipotle paste, chili powder, neutral oil, and water.
  2. Blend until the dressing is well emulsified.
  3. Set the dressing aside.

CRISPY QUINOA CRUNCHIES

  1. Preheat your oven to 400°F (205°C).
  2. Spread cooked quinoa on a baking sheet lined with parchment paper.
  3. Drizzle avocado oil over the quinoa and toss to coat evenly.
  4. Bake in the oven for 20-25 minutes, stirring halfway through, until the quinoa becomes golden and crispy. Keep an eye on it to prevent burning.
  5. Once crispy, remove from the oven and let it cool.

ASSEMBLY

  1. In a large salad bowl, combine chopped romaine lettuce, chopped kale, diced avocados, diced tomatoes, drained and rinsed black beans, thinly sliced red onion, roasted corn, and chopped fresh cilantro.
  2. Toss everything together until well mixed.
  3. Once the quinoa has cooled, sprinkle it over the salad for a delightful crunch.
  4. Drizzle the chipotle vinaigrette over the salad and toss to coat everything evenly.
  5. Finish the salad by sprinkling crumbled cotija cheese on top.
  6. Serve immediately and enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!