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One-Pot Mexican Quinoa
You won’t be left with a pile of dishes after this easy one-pot meal. We’ve combined quinoa, black beans, diced tomatoes, and corn for a satisfying Mexican-inspired meal. For a touch of richness, creamy avocado and tangy feta finish o the dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 clove
Garlic
2 unit
Jalapeño
1 unit
Black Beans
340 g
Corn Kernels
1 unit
Chili Powder
1 unit
Roasted Cumin, ground
¾ cup
White Quinoa
1 unit
Vegetable Broth Concentrate
1 unit
Tomato
1 unit
Avocado
56 g
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Instructions
Prep: Wash and dry all produce. Mince the garlic. Finely chop the jalapeño, removing the ribs and seeds if you prefer less heat. Drain and rinse the beans and corn. (TIP: Make sure to thoroughly wash hands and surfaces a er handling the jalapeño. The heat is transferable and can burn more than just your mouth!)
Heat a drizzle of oil in a large pot over medium heat. Add the garlic and as much jalapeño as you dare and cook 30 seconds, until fragrant. Add the chili powder and cumin and cook for another 30 seconds. Season with salt and pepper.
Cook the quinoa: Add the quinoa, broth concentrate(s), beans, corn, diced tomatoes, and 2 cups water (double for 4 people) to the pot. Season with salt and pepper. Bring to a boil, cover, then reduce heat to low. Cook for about 15 minutes, until quinoa is tender.
Finish and serve: Peel, pit, and slice the avocados. Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and feta on top. Enjoy!
