---
title: Southwestern Superfood Jumble
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w09-r09-588220bc8e8c6108152ef132
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
  - Southwestern
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Zesty and citrusy with earthy undertones
  - theme: Nutrition
    text: Packed with protein and vitamin C
image: "https://images.recipes.furrysalamander.com/southwestern-superfood-jumble.avif"
---
Wash and dry all produce. In a #small pot{}, bring 1.5%cups water and @veggie stock concentrate{1%unit} to a boil. Core, seed, and remove white ribs from @red bell pepper{1%unit}, then finely dice. Mince @jalapeño{1%unit}(remove ribs and seeds for less heat). Drain half the @corn{1%cup} and half the @black beans{1%cup} from their containers (use the rest as you like). Rinse black beans.

Once stock is boiling, add @quinoa{1%cup}. Cover and reduce to a low simmer. Cook until tender ~{15%minutes}.

Heat a #medium pan{} over medium heat. Add @pepitas{2%tbsp} and toast in pan until they are lightly browned and smell nutty ~{2%minutes}, stirring frequently. Remove from pan and set aside.

Add drained corn, jalapeño (to taste), and a drizzle of @olive oil{2%tbsp} to same pan over medium-high heat. Cook until lightly browned ~{4%minutes}, tossing. During the last minute or two, add drained black beans to warm through. Season to taste with @salt{1%tsp} and @pepper{1%tsp}.

Roughly chop @cilantro{1%unit}. Cut @lime{1%unit} into halves. In a #small bowl{}, whisk together juice from half the lime, @cumin{1%tsp}, and 1%tbsp olive oil.

Fluff quinoa with a fork. In a #large bowl{}, toss quinoa, corn mixture, bell pepper, cilantro, and dressing. Season generously with salt and pepper. Divide between plates and sprinkle with pepitas and @feta cheese{1/2%cup}.