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Time
35 min
Level
Basic
Author
hellofresh

Southwestern Superfood Jumble | with Black Beans and Quinoa

gluten-free
spicy
veggie
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, seed, and remove white ribs from bell pepper, then finely dice. Mince jalapeño (remove ribs and seeds for less heat). Drain half the corn and half the black beans from their containers (use the rest as you like). Rinse black beans.
2
Once stock is boiling, add quinoa. 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 they are lightly browned and smell nutty, 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 drained 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, add drained black beans to warm through. Season to taste with salt and pepper.
5
Roughly chop cilantro. Cut lime into halves. In a small bowl, whisk together juice from half the lime, cumin, 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 and sprinkle with pepitas and feta cheese.
Micro nutrients
Total weight
652.06g
Carbs
238.48g
Dietary fiber
45.64g
Sugar
19.45g
Fats
34.67g
Saturated
9.25g
Poly
5.16g
Mono
10.24g
Trans
0.41g
Proteins
73.06g
Calcium
125.65%
Iron
200.31%
Magnesium
224.4%
Vitamin A
136.71%
Vitamin C
343.94%
Vitamin B6
15.53%
Vitamin D
1.65%
Vitamin B12
55.03%
Sodium
39.39%
Potassium
194.87%
Cholesterol
21.9%
Percentages are based on a diet of 2000 calories a day.
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