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  • Writer's pictureMeagan Currell

Medocino Farms copycat avocado and crispy quinoa ensalada

Crispy quinoa is truly having a moment. I heard about this crispy quinoa salad after posting my crispy quinoa caprese salad, so I had to make a copycat version! I've never been to Medocino Farms but I looked up the recipe and the pictures, and created a version with a touch of Nutrition by Meagan.


Hope you enjoy! xo

ingredients for the salad

1/3 cup cooked quinoa

1 tbsp olive oil

3 cups of chopped kale

1/4 cup black beans

1/4 cup corn

1/2 cup cherry tomatoes

1/4 cup diced red onion

1/4 cup diced red bell pepper

2 oz cotija cheese

1/4 cup fresh cilantro

1/2 avocado


ingredients for the dressing

5 oz nonfat plain Greek yogurt

1/4 tsp chile chipotle powder

1 tsp minced garlic

1 tsp olive oil

1 tbsp fresh chopped cilantro

pinch of sea salt

juice of 1 lime

2-4 tbsp water for desired consistency

recipe (makes 2 servings)

  1. preheat the oven to 400F

  2. cook quinoa according to package instructions

  3. add 1/3 cup cooked quinoa to a small sheet pan so the quinoa are in one flat layer

  4. spray with olive oil and place into the oven to bake for 30 mins until crispy and golden brown

  5. while the quinoa cooks, drain and rinse the black beans and corn, dice the red onion and bell pepper, and cut the tomatoes in half lengthwise

  6. make the dressing by mixing together the nonfat plain Greek yogurt, chipotle powder, minced garlic, olive oil, chopped cilantro, sea salt, lime juice, and water

  7. make the salad in a large mixing bowl starting with the chopped kale, then add the beans and corn, diced bell pepper, diced red onion, tomatoes, crispy quinoa, and cotija

  8. drizzle the dressing over the salad and toss to coat

  9. add the avocado slices and fresh cilantro, and enjoy!

prep time: 30 mins

nutrition per serving: 440 calories, 20g protein, 23g carbohydrate, 26g fat, 11g fiber, 760 mg sodium.


 



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