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One-Pot Mexican Quinoa

One-Pot Mexican Quinoa

with Sweet Corn, Feta, and Jalapeño

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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.

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Quinoa

2 clove

Garlic

1 unit

Jalapeño

1 unit

Veggie Stock Concentrate

1 box

Black Beans

1 box

Diced Tomatoes

1 unit

Corn on the Cob

1 teaspoon

Chili Powder

1 teaspoon

Cumin

¼ cup

Feta Cheese

(ContainsMilk)

2 unit

Scallions

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2564.792 kJ
Calories613 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate64 g
Sugar11 g
Dietary Fiber5 g
Protein43 g
Cholesterol152 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Pan
Fork
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Once tender, fluff the quinoa mixture with a fork. Season with salt and pepper. Serve with the scallion greens and feta on top. Enjoy!