Mexican Quinoa Salad – a tasty and light, yet filling and extraordinary nutritious salad combo

Quinoa is a versatile grain, nutritious and versatile enough to use in salads, main dishes and even desserts. Our favorite way to spice it up is with the addition of some Tex-Mex vegetables, adding spice, crunch and protein, along with a tangy citrusy dressing to make it a flavor explosion. This version of the quinoa salad is served on a bed on romaine to add another layer of depth for presentation as well as extra flavor and nutrients.

Ingredients

• 1 cup uncooked quinoa, well rinsed

• 1/2 teaspoon salt

• 2 cups water or chicken broth

• 1/3 cup diced red onion

• 1 15-ounce can black beans, drained and rinsed

• 1 ear of fresh corn, parboiled, drained and cooled

• 15 cherry tomatoes, halved

• 1 jalapeño, seeded and finely chopped (optional, depending on your level of spice tolerance)

• 1/4 cup chopped cilantro, including tender stems, packed

• 1/2 avocado, if desired

• 3 Tbsp extra virgin olive oil

• 2 Tbsp fresh lime juice

• 1 package of Revolution Farms romaine lettuce

Instructions

1. Cook quinoa according to package directions, using water or chicken broth to add flavor

2. Remove quinoa and let cool

3. Mix in beans, corn, red onions and tomatoes

4. Whisk together lime juice and olive oil and mix into quinoa

5. Top with cilantro and avocado, if desired

6. Serve over bed of romaine, adding any extra lime juice and olive oil to dress lettuce

Enjoy!

Blueberry season in Michigan brings with it some of the best fresh salads, desserts and baked goods. Paired with tangy goat cheese, spicy purple onions, crunchy walnuts and Revolution Farms Original Salad Mix, this salad is a perfect late summer entrée, with grilled chicken to make it a hearty meal.

Ingredients: 

• 1 package of Revolution Farms Original Salad Mix

• 1 cups of fresh blueberries, washed

• ½ cup goat cheese crumbles

• ¼ cup walnut or pecan halves or pieces

• ¼ red onion

• 1-2 chicken breasts, rubbed with salt and pepper or seasoning mix of your choice

(Recommended dressing for serving: a fruity vinaigrette, such as raspberry or strawberry.)

Preparation:

1. Wash and dry Original Salad Mix.

2. Grill chicken breasts, let cool and slice horizontally.

3. Slice red onion.

4. Place Revolution Farms salad mix on plates or in bowls. Top with grilled chicken, blueberries, red onion, nuts and goat cheese crumbles.

5. Serve with a fruity salad dressing or balsamic vinaigrette of choice.

Summer time in Michigan is loaded with delicious produce. This combination of corn and cherries – quintessential Michigan tastes – is one that cannot be beat. Paired with tangy goat cheese and tender Revolution Farms Bibb lettuce, this salad sings the song of summer. Serve it at your next BBQ for a delicious side or keep this all to yourself for a tasty entree. Looking to add additional protein? Try this topped with sliced grilled steak.

Ingredients: 

• 1 package of Revolution Farms Bibb Lettuce

• 1 ear of corn, charred on the grill

• 1 ½ cups of cherries, pitted and sliced in half

• ½ cup goat cheese crumbles

• ¼ cup sliced almonds

Preparation: 

1. Wash and dry Bibb lettuce.

2. Char corn on the grill by removing the husk and rubbing with olive oil. Place on the grill for 2-3 minutes per side and rotate until all sides have some charred kernels. Let cool slightly before slicing off the cobb.

3. Place Bibb lettuce down on a platter. Top with charred corn kernels, sliced and pitted cherries, sliced almonds, and goat cheese crumbles.

4. Serve with balsamic vinaigrette or dressing of choice.

 (Recipe developed exclusively for Revolution Farms by one of our favorites, Jenny with the Good Eats!)