---
title: One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pot-mexican-quinoa-with-sweet-corn-avocado-and-feta-566882eff8b25e9b118b4567
servings: 2
prep_time: "10 minutes"
cook_time: "20 minutes"
time_required: "30 minutes"
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - One Pot
  - Spicy
  - Veggie
rating: 3.5
rating_count: 2100
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Avocado/one-pot-mexican-quinoa-with-sweet-corn-avocado-and-feta.avif"
---
Mince the @garlic{2%cloves}. Cut the @corn on the cob{1%unit} kernels off of the cob. Finely chop the @jalapeño{1%unit}, removing the ribs and seeds if you prefer less heat. Drain and rinse the @black beans{1½%cups}.

Heat a #large pan{} over medium heat and add a drizzle of @olive oil{1%tbsp}. Add the garlic and jalapeño (to taste, it’s spicy) and cook ~{30%seconds}, until fragrant. Add the @chili powder{1%tbsp} and @cumin{1%tsp} and cook for another ~{30%seconds} to bloom. Season with @salt{1%tsp} and @black pepper{½%tsp}.

Add the @quinoa{¾%cup}, @veggie stock concentrate{2%units}, beans, corn, @diced tomatoes{1%can}, and @water{2%cups} to the pan. Season with salt and pepper. Bring to a boil, cover, and reduce the heat to low. Cook for about ~{15%minutes}, until the quinoa is tender.

Peel, pit, and slice the @avocado{1%unit}. Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and @feta cheese{¼%cup} on top. Enjoy!