Happy Monday y’all! I called this one Mexi Mix because it’s actually a mix of 4 different recipes, all a version of Mexican or Southwestern cuisine. So let’s get started!
We need some fruit. I wanted to make my own fruity pico-de-gallo. I opted for strawberries, blackberries, and blueberries. I also used a white onion, lime juice, and cilantro in the fruity pico.
For the main dish, we need Romaine lettuce, quinoa, bell peppers, avocado, a sweet onion, a mango, black beans, and corn.
Start by cooking the peppers and onions in a pan and the quinoa in a pot. While that is going on, make your fruity pico by chopping up the fruit, onion (the fruit turned my white onion purple!), and the cilantro. Douse it with lime juice and set it aside.
Romaine lettuce is the base for this dish.
Cook the corn in a pot (if you are using frozen corn like I did). Add it to the pan with the peppers and onions.
Dice up the mango and set that aside.
Once the quinoa is done cooking add it on top of the lettuce.
Add the peppers/onion/corn mix as well as the black beans (after draining and heating up).
Top with a few avocado slices.
Add the fruity pico, the mango and a sprig of cilantro. Garnish with some lime slices. You can add some cheese to this dish if you like! I did, of course!! Delicious!
