---
title: One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pot-mexican-quinoa-with-sweet-corn-avocado-and-feta-566882eff8b25e9b118b4567
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - One Pot
  - Spicy
  - Veggie
rating: 3.5
rating_count: 2100
source_chef: Recipe Development Team
nutrition:
  calories: 777
  protein: 34
  fat: 26
  saturated fat: 5
  carbohydrates: 96
  sugar: 14
  fiber: 32
  sodium: 1066
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Avocado/one-pot-mexican-quinoa-with-sweet-corn-avocado-and-feta.avif"
---
Mince @garlic{4%clove}. Cut @corn on the cob{2%unit} kernels off of the cob. Finely chop @jalapeno{1%unit}, removing the ribs and seeds if you prefer less heat. Drain and rinse @black beans{26.8%ounce}.

TIP: Make sure to thoroughly wash hands and surfaces after handling the jalapeno pepper. The heat is transferable and can burn more than just your throat!

Heat a large drizzle of @olive oil{2%tsp} in a #large pan{} over medium heat. Add the garlic and jalapeno (to taste, it's spicy) and cook ~{30%seconds}, until fragrant. Add @chili powder{2%tsp} and @cumin{2%tsp} and cook for another ~{30%seconds} to bloom. Season with @salt{} and @black pepper{}.

Did you know? You can add extra flavor to dried spices by toasting whole spices in a dry pan or cooking ground spices in oil (this technique is called "blooming").

Add @quinoa{1.5%cup}, @veggie stock concentrate{2%unit}, beans, corn, @diced tomatoes{28%ounce}, and @water{2%cup} to the pan. Season with salt and pepper. Bring to a boil, cover, and reduce the heat to low. Cook for about ~{15%minutes}, until the quinoa is tender.

Peel, pit, and slice @avocado{2%unit}. Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and @feta cheese{4%ounce} on top. Enjoy!