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Mexican Quinoa Jumble

Mexican Quinoa Jumble

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-freeSpicyVeggie
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

1 unit

Veggie Stock Concentrate

1 unit

Jalapeño

1 unit

Red Bell Pepper

1 ounce

Pepitas

½ cup

Feta Cheese

(ContainsMilk)

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2271.9120000000003 kJ
Calories543 kcal
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
Utensilsarrow down iconarrow down icon
Pot
Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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

3

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.

4

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.

5

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!