Say goodbye to huge piles of dishes and long after-dinner cleanups. We’ve created a one-pot Mexican wonder loaded with hearty quinoa, black beans, and diced tomatoes—not to mention chunks upon chunks of creamy feta cheese.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Corn on the Cob
Wash and dry all produce. Mince the garlic. Shuck the corn, then cut the kernels of the cob. Thinly slice the scallions, keeping the greens and whites separate. Finely chop the jalapeño, removing ribs and seeds if you prefer less heat. Drain and rinse the beans.
Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic, scallion whites, and as much jalapeño as you like (start with a little and go from there). Cook 1 minute, until fragrant. Add the chili powder and cumin. Cook another 30 seconds. Season with salt and pepper.
Add the quinoa, stock concentrate, beans, corn, diced tomatoes, and 1 cup water to the pan. Season with salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook about 15 minutes, until quinoa is cooked through.
Once tender, fluff the quinoa mixture with a fork. Season with salt and pepper. Serve with the scallion greens and feta on top. Enjoy!