Southwest Quinoa Salad

Southwest Quinoa Salad
Author: 
 

This Quinoa salad is a great way to put summer into a bowl!
Ingredients
  • 1 c. quinoa, uncooked
  • 1½-2 c. water
  • ½ tsp salt
  • 1 bell pepper, chopped into small dice
  • 1 can black beans, rinsed and drained
  • ½ c. thinly sliced scallions
  • 1 bunch cilantro, coarsely chopped
  • DRESSING:
  • ¼ c. Driftless Sunflower oil (Extra Virgin Olive oil works too)
  • 2 Tbsp lime juice
  • 1 tsp. cumin
  • ½-1 tsp onion powder
  • ½ tsp. chili powder
  • ¼ tsp. mustard powder
  • Salt and Pepper – to taste

Instructions
  1. Cook quinoa
  2. Chop veggies.
  3. Whisk together dressing.
  4. Toss all together.
  5. ***Best served cold.***

 

Sweet Potato Black Bean Quesadillas

This Sweet Potato Black Bean Quesadilla is the perfect pick me up on a cold wintry day.  It will have you picking up those maracas and singing “We’re having a heat-wave”.

Sweet Potato Black Bean Quesadillas
 

Ingredients
  • 2 large sweet potatoes, sliced thinly
  • 1 can black beans, drained
  • 2 Tablespoons Butter, plus extra for greasing the pan
  • ½ teaspoon Salt
  • ½ teaspoon Chili Powder
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup finely sliced cabbage
  • 8 whole small Flour Tortillas
  • 2-1/2 cups grated cheese of choice
  • Your Favorite Toppings: Sour cream, salsa, avocado

Instructions
  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add sweet potatoes, onion and garlic.
  2. Sprinkle with salt, pepper, and chili powder.
  3. Cook for several minutes, turning gently with a spatula, until potatoes are golden brown and tender, but not mushy.
  4. Add the black beans and stir.
  5. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
  6. Build the quesadillas by adding a layer of cheese topped with a layer of the squash mixture, sprinkled with raw cabbage.
  7. Top it off with a second tortilla.
  8. Brown each quesadilla on both sides, adding more butter to the pan if necessary.
  9. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
  10. Serve with your favorite sides/toppings.

 

Mexican Coleslaw

Looking for a fun way to spice up your dinner table? Look no further than out Mexican Coleslaw recipe – it’s easy, delicious and versatile.

Mexican Coleslaw
 

Ingredients
  • 6 cups green savoy cabbage
  • 2 chioggia beets
  • 1 pasilla pepper, diced
  • 1 green Italian Frying pepper, diced
  • 1 cup black beens, rinsed and drained
  • 2 ears sweet corn, grilled (optional), cooled and kernels cut off of cob
  • ½ of your bunch of parsley, minced
  • 1 jalapeno, seeds removed and finely diced
  • 2 cloves garlic, minced
  • ½ cup walla wall onions, minced
  • ½ – ⅔ cup mayo
  • ½ – ⅔ cup sour cream
  • ½ tablespoon each of: chili powder, cumin, paprika, chipotle powder (optional)
  • 4 Tbsp. lime juice

Instructions
  1. Shred your savoy cabbage and beets with a cheese grater or food processor with a shredder plate.
  2. In a large bowl, combine all the veggies, beans and parsley. In a separate small bowl, combine mayo, sour cream, spices, and lime juice.
  3. Add mayo mixture to coleslaw mixture and stir to combine.

 

Easy-peasy Southwest Summer Salad

This Easy-peasy Southwest Summer Salad will have you begging for more! Plus it takes less than 10 minutes to throw together!

Easy-peasy Southwest Summer Salad
 

Ingredients
  • Three big handfuls of salad mix
  • 2 ears of corn, kernels removed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 – 2 poblano peppers, diced
  • 1 avocado, diced
  • 1 clove garlic, minced
  • ½ cup onion, diced
  • ½ cup your favorite salsa

Instructions
  1. Place the salad mix in a large bowl and toss with half the salsa.
  2. In a separate bowl, combine corn, black beans, avocado, peppers, garlic and onion. Toss with
  3. remaining salsa and pour mixture on top of lettuce.
  4. Serve immediately.

 

Black Bean Dip

This Black Bean Dip is perfect for a party, snack or even a spread! Plus, it keeps in the fridge for up to five days.

Black Bean Dip
 

Ingredients
  • 1¼ cup of dry black beans
  • 4 scallions, chopped well
  • ⅓ cup chopped cilantro
  • 1 green garlic, minced
  • 1 small jalapeño, seeds removed and diced
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cotija cheese, for garnish, optional

Instructions
  1. Soak the black beans overnight and bring to a boil in fresh water, then simmer for 30 – 60 minutes or until tender. Drain well and let cool slightly.
  2. Put the black beans, scallions, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
  3. Pour the black bean dip in a bowl and garnish with cilantro and cotija cheese, if using.
  4. Serve with tortilla chips and/or cut up vegetables like sliced kohlrabi, zucchini or salad turnips.

 

Butternut Squash and Kale Quesadillas

These butternut squash and kale quesadillas make a super yummy dinner that you can jazz up anyway you like!

Butternut Squash and Kale Quesadillas
 

Ingredients
  • ½ whole Butternut Squash, peeled, de-seeded and diced
  • 2 Tablespoons Butter, plus extra for greasing the pan
  • ½ teaspoon Salt
  • ½ teaspoon Chili Powder
  • 1 bunch Kale, chopped (remove thick stems if you like)
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup finely sliced cabbage
  • 8 whole Small (fajita Sized) Flour Tortillas
  • 2-1/2 cups Monterey Jack Cheese, grated
  • Your Favorite Toppings: Sour cream, salsa, avocado, cilantro..

Instructions
  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash, onion and garlic. Sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is golden brown and tender, but not mushy. Transfer to a plate and set aside.
  2. In the same skillet, melt another tablespoon of butter over medium-high heat and add in the kale. Cook it for 3 to 4 minutes, stirring frequently. Add the cooked squash back to the pan & gently toss together.
  3. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
  4. Build the quesadillas by adding a layer of cheese topped with a layer of the squash/kale mixture, sprinkled with raw cabbage. Top it off with a second tortilla. Brown each quesadilla on both sides, adding more butter to the pan if necessary. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
  5. Serve with your favorite sides/toppings.

 

Mexican Delicata Squash and Black Bean Casserole

This easy-peasey Mexican Delicata Squash and Black Bean Casserole recipe is a great way to enjoy any winter squash – not just delicata! Try it with butternut or acorn too.

Mexican Delicata Squash and Black Bean Casserole
 

Ingredients
  • 2 delicata squash, peeled (optional) and diced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 pint mini peppers, roughly chopped
  • Handful tomatillos, roughly chopped
  • 2 jalapenos, cored and sliced
  • 2 tablespoons high heat oil (such as sunflower oil)
  • 2 teaspoons cumin powder
  • ½ teaspoon red chili flakes
  • sprinkle of salt & pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 cups of your favorite salsa
  • 8 small or 6 large corn tortillas; cut into quarters
  • 1 and ½ cups shredded Mexican cheese

Instructions
  1. Preheat the oven to 400°F then place the squash, onion, garlic, jalapeno, mini pepper and tomatillos in a 9 x 13” baking dish and toss with high heat oil. Sprinkle with cumin, salt & pepper (to taste) then mix until evenly distributed.
  2. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F. Transfer the roasted vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans.
  3. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading a thin layer of the salsa along the bottom, then cover with a layer of tortillas. Top the tortillas with ⅓ of the roasted vegetable mixture then ½ cup cheese. Layer tortillas on top of the vegetables. Top with a thin layer of the salsa and another ⅓ of the roasted vegetables then ½ cup shredded cheese. Lastly, add the last of the tortillas, a thin layer of salsa and the last ⅓ of the vegetables on top.
  4. Sprinkle with remaining cheese and bake in the oven for 20 minutes, until light golden brown on top.
  5. Allow it to cool for at least five to ten minutes then cut into squares and serve.
  6. Garnish with guacamole or sour cream if you like.

 

Zucchini and Corn Tacos

These zucchini and corn tacos are great topped with salsa verde! Check out the tomatillo page in the recipe section.

Zucchini and Corn Tacos
 

Ingredients
  • 1 tsp. olive oil or sunflower oil
  • 2 cups zucchini, sliced into 1⁄4” half moons
  • 2 banana peppers, chopped
  • 1⁄4 cup onion, finely chopped, divided
  • 1 clove garlic, minced
  • 1 cup corn kernels
  • 3 kale leaves, finely chopped
  • 1 ripe avocado
  • 1 lime, zest and juiced
  • 1 tbsp. jalapeno, finely diced
  • 4 large flour tortillas

Instructions
  1. Heat a large skillet and add the oil, zucchini, peppers, 1⁄2 of the onion, minced garlic and corn kernels. Cook for 8-10 minutes. Season with salt & pepper.
  2. In a small bowl, mash the avocado with lime juice, zest, remaining onion and jalapeno. Season to taste with salt & pepper.
  3. Assemble the tacos by spreading the avocado mix onto tortilla shells. Top with the cooked veggie mix, followed by the kale. Try adding some salsa verde (above) to finish off these delicious tacos.

 

Organic Fish Tacos with Arugula

 Organic Fish Tacos with Arugula are sure to make a splash with your family at dinner!

Fish Tacos with Arugula
Author: 
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into long strips
  • Corn tortillas
  • 2 carrots, grated
  • 2 c. arugula, washed, dried, & shredded
  • ½ sweet onion, thinly sliced
  • lime wedges for garnish
  • Sauce:
  • ⅔ c. plain yogurt or sour cream
  • 3 Tbsp. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. chipotle powder (optional)
  • 3 Tbsp. cilantro, chopped (optional)

Instructions
  1. Squeeze lime juice & salt over fish.
  2. Whisk sauce ingredients together & set aside.
  3. Either grill or bread & deep fry.
  4. Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. salt & quickly mix in an egg beaten with some light beer.
  5. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown.
  6. Drain on paper towel.
  7. Warm each tortilla on a hot pan & serve topped with fish, veggies, sauce, & lime wedges.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.