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Time
35 min
Level
Basic
Author
hellofresh

Cumin Quinoa Bowl | with Black Beans, Bell Peppers, and Pepitas

gluten-free
spicy
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. In a small pot, bring 1½ cups water and stock concentrate to a boil. Core and seed bell pepper, then finely dice. Mince jalapeño (remove ribs and seeds for less heat). Cut corn kernels from the cob. Roughly chop cilantro. Halve lime. Drain and rinse half the black beans (use the rest as you like).
2
Once stock is boiling, add quinoa to pot. Cover and reduce to a low simmer. Cook until tender, 15-20 minutes.
3
Heat a medium pan over medium heat. Add pepitas and toast in pan until lightly browned and nutty smelling, 2-3 minutes, stirring frequently. Remove from pan and set aside. TIP: If pepitas seem like they might burn, immediately remove pan from heat
4
Add corn, jalapeño (to taste), and a drizzle of olive oil to same pan over medium-high heat. Cook until lightly browned, 4-5 minutes, tossing. During the last minute or two, toss in drained black beans and allow to warm through. Season with salt and pepper.
5
In a small bowl, whisk together cumin, juice from one lime half, and 1 TBSP olive oil.
6
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, then sprinkle with pepitas and feta cheese.
Micro nutrients
Total weight
417.06g
Carbs
145.52g
Dietary fiber
26g
Sugar
11.12g
Fats
32.04g
Saturated
9.41g
Poly
3.99g
Mono
10.18g
Trans
0.41g
Proteins
45.48g
Calcium
102.17%
Iron
152.31%
Magnesium
109.92%
Vitamin A
128.28%
Vitamin C
314.87%
Vitamin B6
15.53%
Vitamin D
1.65%
Vitamin B12
55.03%
Sodium
38.25%
Potassium
112.93%
Cholesterol
23.9%
Percentages are based on a diet of 2000 calories a day.
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