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


  • 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


  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


Spice up your salad! Oven-baked, easy to make and the perfect game day food, these Buffalo Chicken Strips are a great way to add a new flavor dimension to salad, with a fun kick for a healthy, Whole30-friendly, delicious alternative to buffalo wings.


  • 1 1/4 lb Chicken breast, tenders

  • 2/3 cup New Primal buffalo sauce (or your favorite buffalo sauce)

  • 1 1/2 tsp garlic powder

  • 1 1/2 tsp onion powder

  • 2 eggs

  • 1 1/4 cup almond flour

  • 1/2 tsp black pepper

  • 1/2 tsp cayenne

  • 2 tbsp coconut flour

  • 1/2 tsp sea salt

  • 3/4 cup homemade ranch (may sub pre-made ranch of choosing)

  • 1 package of Revolution Farms lettuce


  1. Preheat oven to 425ºF. Line baking sheet with parchment paper, and spray with cooking spray.

  2. Whisk the eggs in a dish, and in another dish, combine flours, garlic, onion, salt, pepper and (optional) cayenne.

  3. With a paper towel, pat the chicken breast tenders dry and place on a plate.

  4. Make an assembly line with the ingredients: chicken, egg, breading.

  5. Dunk the chicken tenders into the egg, let excess drip off before coating the chicken generously with breading, then set breaded chicken tenders on the pan and repeat.

  6. Spray breaded chicken tenders with olive oil spray to help them brown.

  7. Bake for 10 minutes. Flip carefully and bake for another 5-8 minutes. For extra-crisp, broil for 1-2 minutes.

  8. Make the Buffalo Ranch Dip by mixing 3/4 cup of Ranch with 2 Tbsp. Buffalo Sauce. Place in fridge until ready to serve.

  9. When chicken strips are done, remove from oven and let set for 3-4 minutes on pan.

  10. Then, drizzle with Buffalo Sauce and brush to coat.

  11. Cut celery and carrots into small pieces.

  12. Put Revolutions Farms Salad on a plate add chicken to top.

  13. Add dressing and enjoy. Serves 6.

Recipe inspiration from the Real Food Dieticians!

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.


  • 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.)


  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.

Make your next Taco Tuesday a taco cup night! Taco cups are a great way to get in all the flavors of a taco, plus extra vegetables. These are perfect for the kids because they’re fun to eat with your hands, and they can even help build their own tacos. These are easy to customize, and you can easily add guacamole or sour cream to this party.


  • 1 tablespoon olive oil

  • 1 pound of lean ground beef (90/10)

  • 1 packet of taco seasoning

  • 1 cup small diced tomato

  • ¼ cup small diced onion

  • 2 tablespoons minced cilantro

  • 2 tablespoons lime juice

  • Salt and pepper, to taste

  • ¾ cup shredded Mexican cheese blend

  • 12 Revolution Farms romaine lettuce leaves


  1. In a preheated skillet, add olive oil over medium-high heat.

  2. Add ground beef to the skillet. Let sit for 2-3 minutes without stirring to develop a crust. Begin to break up the ground beef and add taco seasoning. Stir to incorporate and cook until fully browned.

  3. Remove ground beef from heat and set aside.

  4. Next, add tomato, onion, cilantro, and lime juice to a small bowl. Stir to combine and add salt and pepper to taste.

  5. To plate, place a scoop of taco meat in the middle of the lettuce leaf. Then top with shredded cheese and pico de gallo.

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.


  • 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


  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!)

 A tasty new take on salad - in a different form! A tasty new take on salad – in a different form!

This is the ultimate first course meal that looks elegant but is quite simple to prepare. It’s essentially a delicious simply dressed salad on freshly grilled flatbread. The richness of the ricotta mixture pairs perfectly with the brightness of the fresh salad greens. One bite of this flatbread will have you looking at salads a completely different way.


  • 1 cup of ricotta cheese
  • ¼ cup heavy whipping cream
  • 2 tablespoons lemon juice, divided, plus zest from lemon
  • ¼ teaspoon salt sea, additional to taste
  • 1/8 teaspoon black pepper, additional to taste
  • 2 flatbreads (naan or Greek pita works best)
  • 10-12 cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 2 cups Revolution Farms Salad Mix


  1. Wash and dry salad mix.

  2. Preheat grill to 400 degrees or medium-high heat.

  3. While grill is preheating, combine ricotta and whipping cream. Mix vigorously with a whisk until light and airy, about 1-2 minutes. Then add 1 tablespoon of the lemon juice, sea salt, and black pepper. Set aside.

  4. Next, place tomatoes in a grill safe pan and place on the grill until blistered, about 5-7 minutes. Once tomatoes have blistered, grill flatbreads for 1 minute on each side or until grill marks form.

  5. To build flatbread, spread a thick layer of the ricotta mixture on the warm flatbread. Toss salad mix with 1 tablespoon of lemon juice, olive oil, and salt and pepper to taste. Place the dressed greens on top of the flatbread then add the grilled tomatoes.

  6. Serve immediately. Makes 2 flatbreads.

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