Southwestern Superfood Jumble

🥘 Ingredients

• black beans
  1 box
• cilantro
  1 bunch
• corn
  1 can
• cumin
  1 tbsp
• feta cheese
  1 c
• jalapeno (remove ribs and seeds for less heat)
  1 unit
• lime
  2 unit
• olive oil
  2.667 tbsp
• pepitas
  2 oz
• pepper
• quinoa
  1.5 c
• red bell pepper
  2 unit
• salt
• veggie stock concentrate
  2 unit

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. In a small pot , bring 1 1/2 cups water and veggie stock concentrate to a boil. Core, seed, and remove white ribs from red bell pepper , then finely dice. Mince jalapeno . Drain half the corn and half the black beans from their containers (use the rest as you like). Rinse black beans.

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

   2

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

   quinoa: 1.5 c
3. 

   3

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

   pepitas: 2 oz
4. 

   4

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

   olive oil: 2.667 tbsp, salt, pepper
5. 

   5

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

   cilantro: 1 bunch, lime: 2 unit, cumin: 1 tbsp
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 c