One-Pot Mexican Quinoa

🥘 Ingredients

• black beans
  2 unit
• chili powder
  2 tsp
• corn on the cob
  2 unit
• cumin
  2 tsp
• diced tomatoes
  2 box
• feta cheese
  1/2 c
• garlic (minced)
  4 clove
• jalapeno (ribs and seeds removed if preferred)
  2 unit
• olive oil
  2 tsp
• pepper
• quinoa
  1.5 c
• salt
• scallions (greens and whites separated)
  4 unit
• veggie stock concentrate
  2 unit
• water
  1 c

🍳 Cookware

• strainer
• large pan
• fork

1. 

   1

   Wash and dry all produce. Mince the garlic . Shuck the corn on the cob , then cut the kernels off the cob. Thinly slice the scallions . Finely chop the jalapeno . Drain and rinse the black beans in a strainer .

   garlic: 4 clove (minced), corn on the cob: 2 unit, scallions: 4 unit (greens and whites separated), jalapeno: 2 unit (ribs and seeds removed if preferred), black beans: 2 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic, scallion whites, and as much jalapeno as you like (start with a little and go from there). Cook ⏱️ 1 minute , until fragrant. Add the chili powder and cumin . Cook another ⏱️ 30 seconds . Season with salt and pepper .

   olive oil: 2 tsp, chili powder: 2 tsp, cumin: 2 tsp, salt, pepper
3. 

   3

   Add the quinoa , veggie stock concentrate , black beans, corn, diced tomatoes , and water to the pan. Season with salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook ⏱️ 15 minutes , until quinoa is cooked through.

   quinoa: 1.5 c, veggie stock concentrate: 2 unit, diced tomatoes: 2 box, water: 1 c
4. 

   4

   Once tender, fluff the quinoa mixture with a fork . Season with salt and pepper. Serve with the scallion greens and feta cheese on top.

   feta cheese: 1/2 c