Mexican Quinoa Jumble

Name: Mexican Quinoa Jumble with Pepitas, Charred Corn, and Feta
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: ¾ cup Quinoa; 1 unit Veggie Stock Concentrate; 1 unit Jalapeño; 1 unit Red Bell Pepper; 1 ounce Pepitas; ½ cup Feta Cheese; 1 unit Corn on the Cob; 1 teaspoon Cumin; 1 unit Lime; ¼ ounce Cilantro; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Pepitas, Charred Corn, and Feta

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It might seem unconventional to combine so many ingredients, but keep an open mind! The combination of textures and flavors is what makes this “jumble” so great.

Tags:

Gluten-free

•Spicy

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Quinoa

1 unit

Veggie Stock Concentrate

1 unit

Jalapeño

1 unit

Red Bell Pepper

1 ounce

Pepitas

½ cup

Feta Cheese

(Contains: Milk)

1 unit

Corn on the Cob

1 teaspoon

Cumin

1 unit

Lime

¼ ounce

Cilantro

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories543 kcal

Energy (kJ)2272 kJ

Fat23 g

Saturated Fat6 g

Carbohydrate70 g

Sugar7 g

Dietary Fiber10 g

Protein22 g

Sodium564 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

•Pot

•Pan

•Large Bowl

Instructions

PDF

Wash and dry all produce water and the stock concentrate to a boil in a small pot. Cut the corn of the cob. Core, seed, and finely dice the bell pepper. Mince the jalapeño, removing the ribs and stems if you prefer less heat. Halve the lime. Roughly chop the cilantro.

Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Heat a medium pan over medium heat. Add the pepitas and cook, tossing for 2-3 minutes, until toasted and fragrant. Remove from the pan and set aside.

Char the corn: Add the corn, cumin, jalapeño (to taste) and a drizzle of olive oil to the same pan over medium-high heat. Cook, tossing for 4-5 minutes, until slightly charred. Season to taste with salt and pepper.

Once the quinoa is ready, fluff with a fork. In a large bowl, toss the quinoa with the charred corn, jalapeño, bell pepper, cilantro, a squeeze of lime juice and a drizzle of olive oil. Season generously with salt and pepper. Divide between plates and sprinkle with the pepitas and feta cheese. Enjoy!