Southwestern Superfood Jumble

🥘 Ingredients

• black beans
  1 c
• cilantro
  1 unit
• corn
  1 c
• cumin
  1 tsp
• feta cheese
  1/2 c
• jalapeño (remove ribs and seeds for less heat)
  1 unit
• lime
  1 unit
• olive oil
  2 tbsp
• pepitas
  2 tbsp
• pepper
  1 tsp
• quinoa
  1 c
• red bell pepper
  1 unit
• salt
  1 tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• small pot
• medium pan
• small bowl
• large bowl

1. 

   1

   Wash and dry all produce. In a small pot , bring 1.5%cups water and veggie stock concentrate to a boil. Core, seed, and remove white ribs from red bell pepper , then finely dice. Mince jalapeño . Drain half the corn and half the black beans from their containers (use the rest as you like). Rinse black beans.

   veggie stock concentrate: 1 unit, red bell pepper: 1 unit, jalapeño: 1 unit (remove ribs and seeds for less heat), corn: 1 c, black beans: 1 c
2. 

   2

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

   quinoa: 1 c
3. 

   3

   Heat a medium pan over medium heat. Add pepitas and toast in pan until they are lightly browned and smell nutty ⏱️ 2 minutes , stirring frequently. Remove from pan and set aside.

   pepitas: 2 tbsp
4. 

   4

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

   olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
5. 

   5

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

   cilantro: 1 unit, lime: 1 unit, cumin: 1 tsp
6. 

   6

   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 .

   feta cheese: 1/2 c