One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta
You won’t be left with a pile of dishes after this easy one-pot meal. We’ve combined quinoa, black beans, diced tomatoes, and corn for a satisfying Mexican-inspired meal. For a touch of richness, creamy avocado and tangy feta finish off the dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
Quinoa
4 clove
Garlic
1 unit
Jalapeño
2 unit
Veggie Stock Concentrate
26.8 ounce
Black Beans
28 ounce
Diced Tomatoes
2 unit
Corn on the Cob
2 teaspoon
Chili Powder
2 teaspoon
Cumin
2 unit
Avocado
4 ounce
Feta Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Mince the garlic. Cut the corn kernels off of the cob. Finely chop the jalapeno, removing the ribs and seeds if you prefer less heat. Drain and rinse the beans.
TIP: Make sure to thoroughly wash hands and surfaces after handling the jalapeño pepper. The heat is transferable and can burn more than just your throat!
Heat a large drizzle of oil in a large pan over medium heat. Add the garlic and jalapeno (to taste, it’s spicy) and cook 30 seconds, until fragrant. Add the chili powder and cumin and cook for another 30 seconds to bloom. Season with salt and pepper.
Did you know? You can add extra flavor to dried spices by toasting whole spices in a dry pan or cooking ground spices in oil (this technique is called “blooming”).
Add the quinoa, stock concentrates, beans, corn, diced tomatoes, and 2 cups water to the pan. Season with salt and pepper. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes, until the quinoa is tender.
Peel, pit, and slice the avocados. Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and feta on top. Enjoy!
