One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta

🥘 Ingredients

• avocado
  2 unit
• black beans
  26.8 oz
• black pepper
• chili powder
  2 tsp
• corn on the cob
  2 unit
• cumin
  2 tsp
• diced tomatoes
  28 oz
• feta cheese
  4 oz
• garlic
  4 clove
• jalapeno
  1 unit
• olive oil
  2 tsp
• quinoa
  1.5 c
• salt
• veggie stock concentrate
  2 unit
• water
  2 c

🍳 Cookware

• large pan

1. 

   1

   Mince garlic . Cut corn on the cob kernels off of the cob. Finely chop jalapeno , removing the ribs and seeds if you prefer less heat. Drain and rinse black beans .

   garlic: 4 clove, corn on the cob: 2 unit, jalapeno: 1 unit, black beans: 26.8 oz
2. 

   2

   TIP: Make sure to thoroughly wash hands and surfaces after handling the jalapeno pepper. The heat is transferable and can burn more than just your throat!
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add the garlic and jalapeno (to taste, it's spicy) and cook ⏱️ 30 seconds , until fragrant. Add chili powder and cumin and cook for another ⏱️ 30 seconds to bloom. Season with salt and black pepper .

   olive oil: 2 tsp, chili powder: 2 tsp, cumin: 2 tsp, salt, black pepper
4. 

   4

   Did you know? You can add extra flavor to dried spices by toasting whole spices in a dry pan or cooking ground spices in oil (this technique is called "blooming").
5. 5

   Add quinoa , veggie stock concentrate , beans, corn, diced tomatoes , and water 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.

   quinoa: 1.5 c, veggie stock concentrate: 2 unit, diced tomatoes: 28 oz, water: 2 c
6. 6

   Peel, pit, and slice avocado . Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and feta cheese on top. Enjoy!

   avocado: 2 unit, feta cheese: 4 oz