One-Pot Mexican Quinoa

🥘 Ingredients

• black beans (drained and rinsed)
  15 oz
• chili powder
  1 tsp
• corn on the cob (kernels cut)
  1 ear
• cumin
  1 tsp
• diced tomatoes
  14.5 oz
• feta cheese
  2 oz
• garlic (minced)
  2 cloves
• jalapeño (finely chopped, ribs and seeds removed)
  1 unit
• olive oil
  1 tbsp
• pepper
  1 tsp
• quinoa
  1½ cup
• salt
  1 tsp
• scallions (thinly sliced, greens and whites separated)
  2 units
• veggie stock concentrate
  1 unit
• water
  1 c

🍳 Cookware

• large pan
• fork

1. 

   1

   Wash and dry all produce. Prepare garlic , scallions , jalapeño , corn on the cob , and black beans .

   garlic: 2 cloves (minced), scallions: 2 units (thinly sliced, greens and whites separated), jalapeño: 1 unit (finely chopped, ribs and seeds removed), corn on the cob: 1 ear (kernels cut), black beans: 15 oz (drained and rinsed)
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add garlic, scallion whites, and as much jalapeño as you like. Cook ⏱️ 1 minute until fragrant. Add chili powder and cumin . Cook another ⏱️ 30 seconds . Season with salt and pepper .

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

   3

   Add 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: 1½ cup, veggie stock concentrate: 1 unit, diced tomatoes: 14.5 oz, water: 1 c
4. 

   4

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

   feta cheese: 2 oz