Cooked - Mendocino Farms Copycat Avocado Superfood Salad

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Mendocino Farms Copycat Avocado Superfood Salad

1.0

1 cup quinoa

3 cups curly kale, stems removed and chopped

2 cups romaine, chopped

½ red onion, small diced

½ cup corn

½ cup black beans, canned and rinsed

1 cup grape tomatoes, sliced in half

¼ cup cilantro, minced

½ cup cojita cheese, crumbled (omit for dairy free)

1 avocado, thinly sliced

½ cup red wine vinegar

½ lemon, juiced

2 tsp dijon mustard

2 chipotle peppers in adobo

1 tsp oregano

Salt to taste

2 tsp honey

1.25 cups avocado oil

Preheat the oven to 400°F.
In a small pot, add the quinoa and 2 cups of water. Bring up to a simmer and top with a lid. Simmer for 15 minutes or until cooked through and fluffy.
Line a sheet tray with parchment paper and spread the cooked quinoa on top in an even thin layer. Bake for 15 minutes, flip with a spatula, and bake for another 10-15 minutes until it is crunchy. Set aside and cool.
Prepare the chipotle vinaigrette. In a blender or immersion blender container, add all of the ingredients besides the oil and blend until smooth. While blending, slowly drizzle in the oil until the dressing is thick and creamy. Taste for seasoning and adjust accordingly.
Add all of the salad ingredients to a large bowl besides the dressing and avocado. Mix and dress with the dressing. Serve with the avocado and enjoy!

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 107 weeks ago

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