---
title: One-Pot Mexican Quinoa
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/one-pot-mexican-quinoa-577d5ee213e9d663788b4569"
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 772
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 613
  protein: 43
  fat: 20
  saturated fat: 7
  carbohydrates: 64
  sugar: 11
  fiber: 5
  cholesterol: 152
  sodium: 550
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Quinoa/one-pot-mexican-quinoa.avif"
---

Wash and dry all produce. Mince the @garlic{4%clove}(minced). Shuck the @corn on the cob{2%unit}, then cut the kernels off the cob. Thinly slice the @scallions{4%unit}(greens and whites separated). Finely chop the @jalapeno{2%unit}(ribs and seeds removed if preferred). Drain and rinse the @black beans{2%unit} in a #strainer{}.

Heat a drizzle of @olive oil{2%teaspoon} in a #large pan{} over medium heat. Add the garlic, scallion whites, and as much jalapeno as you like (start with a little and go from there). Cook ~{1%minute}, until fragrant. Add the @chili powder{2%teaspoon} and @cumin{2%teaspoon}. Cook another ~{30%seconds}. Season with @salt{} and @pepper{}.

Add the @quinoa{1.5%cup}, @veggie stock concentrate{2%unit}, black beans, corn, @diced tomatoes{2%box}, and @water{1%cup} 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.

Once tender, fluff the quinoa mixture with a #fork{}. Season with salt and pepper. Serve with the scallion greens and @feta cheese{0.5%cup} on top.