Cooked - Avocado Quinoa Salad - Mendocino Farms Copycat

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Avocado Quinoa Salad - Mendocino Farms Copycat

4.0

¼ cup honey

¼ cup distilled white vinegar

1 tablespoon Dijon mustard

Pinch of salt

1 teaspoon paprika

¼ cup adobo chipotle paste

1 teaspoon chili powder

½ cup neutral oil

¼ cup water

8 ounces cooked quinoa

2 to 3 tablespoons avocado oil

2 cups romaine lettuce, chopped

2 cups curly kale, massaged

1 small Haas avocado, thinly sliced

½ cup cherry tomatoes, chopped in half

⅓ cup black beans

¼ cup thinly sliced red onions

⅓ cup roasted sweet corn

1 tablespoon finely chopped cilantro

2 to 3 tablespoons cotija, crumbled

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.
Blend until the dressing is well emulsified. Set the dressing aside.
Preheat your oven to 400°F (205°C).
Spread cooked quinoa on a baking sheet lined with parchment paper.
Drizzle avocado oil over the quinoa and toss to coat evenly.
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.
Once crispy, remove from the oven and let it cool.
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.
Toss everything together until well mixed.
Once the quinoa has cooled, sprinkle it over the salad for a delightful crunch.
Drizzle the chipotle vinaigrette over the salad and toss to coat everything evenly.
Finish the salad by sprinkling crumbled cotija cheese on top.
Serve immediately and enjoy!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 14 weeks ago

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