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Mendocino Farms Quinoa Salad Recipe

Mendocino Farms Quinoa Salad Recipe - Simple Easy Meals

Ever been in that culinary rut where you crave something fresh yet hearty? I’ve been there, my friend. It’s this desire that led me to the deliciousness of Mendocino Farms quinoa salad. Imagine a bowl filled with earthy quinoa, colorful veggies, and creamy feta.
Each bite is a delightful adventure. It’s the perfect dish for summer outings or cozy dinners at home. As a registered dietitian and seasoned food blogger, I thrive on incorporating wholesome ingredients into hearty meals.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Sauces & Dressings
Cuisine: American
Calories: 699
Ingredients Method Notes

Ingredients
  

  • ½ small red onion, finely diced
  • 1 cup quinoa use red quinoa for a color contrast
  • ½ cup sweet corn kernels fresh or frozen
  • 1 ripe avocado, thinly sliced
  • 1 cup grape tomatoes, halved
  • 3 cups curly kale, torn into pieces and stems discarded
  • 2 cups chopped romaine lettuce
  • ½ cup black beans, drained and rinsed
  • ¼ cup fresh cilantro, chopped
  • ½ cup crumbled feta cheese
  • 1 small red bell pepper, diced
Chipotle Dressing:
  • ½ cup red wine vinegar
  • ½ lemon juice
  • 2 tsp Dijon mustard
  • 2 chipotle peppers in adobo sauce
  • 1 tsp dried oregano
  • Salt, to taste
  • 2 tsp honey or maple syrup
  • 1 cups avocado oil

Method
 

Step 1: Rinse and Cook the Quinoa
  1. Rinse the quinoa under cold water. This helps remove bitterness. Then, cook it according to package instructions. Typically, that means combining it with double the amount of water, bringing to a boil, then simmering until fluffy.
Step 2: Prepare the Vegetables
  1. While the quinoa cools, chop your veggies. Dice the red onion, red bell pepper, and slice those grape tomatoes. You can go as fine or chunky as you like. The salad should ultimately represent your style.
Step 3: Make the Chipotle Dressing
  1. In a blender, combine the red wine vinegar, lemon juice, Dijon mustard, chipotle peppers, oregano, salt, honey or maple syrup, and avocado oil. Blend until smooth. Taste, and adjust the seasonings to your liking. This dressing is a game-changer!
Step 4: Combine Ingredients
  1. In a large bowl, add the cooked quinoa, diced vegetables, black beans, and torn kale and romaine. Drizzle the chipotle dressing over the top and toss gently until everything is well coated.
Step 5: Add the Finishing Touches
  1. Top the salad with slices of avocado, crumbled feta, and cilantro. This adds flavor and a pop of color.
Step 6: Chill and Serve
  1. Let the salad sit in the fridge for about 30 minutes. This will allow the flavors to meld beautifully. Serve it cold or at room temperature. Enjoy every delightful bite!

Notes

  • Cook Extra Quinoa: If you’re making quinoa for another recipe, cook extra. It can be a base for various meals throughout the week.
  • Use Fresh Ingredients: Fresh produce elevates the dish. If possible, choose seasonal vegetables to maximize flavor.
  • Customize to Your Taste: Feel free to modify any ingredients based on preference. Like it spicier? Add more chipotle. Want a sweeter salad? Toss in some dried cranberries!
  • Try Different Greens: Looking for a twist? Spinach or arugula can work beautifully in place of romaine or kale.
  • Meal Prep Friendly: This salad is perfect for meal prepping. It keeps well in the fridge for days. Just add the avocado before serving to maintain its freshness.