Southwestern Superfood Jumble

Name: Southwestern Superfood Jumble with Black Beans and Quinoa
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Quinoa; 1 unit Veggie Stock Concentrate; ¼ ounce Cilantro; 1 unit Jalapeño; 1 unit Red Bell Pepper; 1 ounce Pepitas; ½ cup Feta Cheese; 1 can Corn; 1 box Black Beans; 2 teaspoon Cumin; 1 unit Lime; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Black Beans and Quinoa

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Quinoa may be native to the area around Peru, but the versatile seed can be adapted to suit pretty much any cuisine. Here, we’re pairing it with a swirl of Southwestern flavors: black beans, corn, jalapeño, pepitas, and a dressing with cumin and lime. Flavor-wise, it’s zesty and citrusy with earthy undertones. Plus, it’s packed with protein and vitamin C to help supercharge you through your day.

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Quinoa

1 unit

Veggie Stock Concentrate

¼ ounce

Cilantro

1 unit

Jalapeño

1 unit

Red Bell Pepper

1 ounce

Pepitas

½ cup

Feta Cheese

1 can

Corn

1 box

Black Beans

2 teaspoon

Cumin

1 unit

Lime

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat27 g

Saturated Fat6 g

Carbohydrate85 g

Sugar14 g

Dietary Fiber20 g

Protein30 g

Cholesterol15 mg

Sodium600 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

•Small pot

•Pan

•Small Bowl

Instructions

Wash and dry all produce. In a small pot, bring 1½ cups water and stock concentrate to a boil. Core, seed, and remove white ribs from bell pepper, then finely dice. Mince jalapeño (remove ribs and seeds for less heat). Drain half the corn and half the black beans from their containers (use the rest as you like). Rinse black beans.

Once stock is boiling, add quinoa. Cover and reduce to a low simmer. Cook until tender, 15-20 minutes.

Heat a medium pan over medium heat. Add pepitas and toast in pan until they are lightly browned and smell nutty, 2-3 minutes, stirring frequently. Remove from pan and set aside. TIP: If pepitas seem like they might burn, immediately remove pan from heat

Add drained corn, jalapeño (to taste), and a drizzle of olive oil to same pan over medium-high heat. Cook until lightly browned, 4-5 minutes, tossing. During the last minute or two, add drained black beans to warm through. Season to taste with salt and pepper.

Roughly chop cilantro. Cut lime into halves. In a small bowl, whisk together juice from half the lime, cumin, and 1 TBSP olive oil.

Fluff quinoa with a fork. In a large bowl, toss quinoa, corn mixture, bell pepper, cilantro, and dressing. Season generously with salt and pepper. Divide between plates and sprinkle with pepitas and feta cheese.