HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Mexican Quinoa With Sweet Corn, Avocado, And Feta
One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta

One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta

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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.

Tags:Gluten-freeOne PotSpicyVeggie

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.5 cup


4 clove


1 unit


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


2 unit


4 ounce

Feta Cheese


Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories777 kcal
Energy (kJ)3251 kJ
Fat26 g
Saturated Fat5 g
Carbohydrate96 g
Sugar14 g
Dietary Fiber32 g
Protein34 g
Sodium1066 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.
Utensilsarrow down iconarrow down icon
Cutting Board
Large Pan
Instructionsarrow up iconarrow up icon
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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!