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

🥘 Ingredients

• avocado
  1 unit
• black beans
  1½ cups
• black pepper
  ½ tsp
• chili powder
  1 tbsp
• corn on the cob
  1 unit
• cumin
  1 tsp
• diced tomatoes
  1 can
• feta cheese
  ¼ cup
• garlic
  2 cloves
• jalapeño
  1 unit
• olive oil
  1 tbsp
• quinoa
  ¾ cup
• salt
  1 tsp
• veggie stock concentrate
  2 units
• water
  2 c

🍳 Cookware

• large pan

1. 

   1

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

   garlic: 2 cloves, corn on the cob: 1 unit, jalapeño: 1 unit, black beans: 1½ cups
2. 

   2

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

   olive oil: 1 tbsp, chili powder: 1 tbsp, cumin: 1 tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Add the 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: ¾ cup, veggie stock concentrate: 2 units, diced tomatoes: 1 can, water: 2 c
4. 

   4

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

   avocado: 1 unit, feta cheese: ¼ cup