One pot mexican quinoa!!

Another Hello Fresh success story!



I’m not much of a cook…at all! So when we (my husband played sous chef) set out to make this dish I couldn’t believe how amazingly easy it was. Having all the ingredients at your fingertips makes it super easy and convenient. I plan to make this again and again!

HF quinoa boxHF quinoa open

One-Pot Mexican Quinoa:


  • 1 pkg white Quinoa (3/4 cup)
  • 2 cloves Garlic
  • 1 Jalepeno
  • Vegetable stock concentrate
  • 1 can Organic Black Beans
  • 1 can organic diced tomatoes
  • 1 ear white kernel corn
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 Avocado
  • 2 oz Feta cheese
  • 1 Tbs Olive oil
  • Salt & Pepper
  • 1 cup water

Mince the garlic, cut the corn kernels off the cob. Finely chop the Jalapeno, removing ribs and seeds. Drain and rinse the black beans in a strainer. WASH your hands after handling the Jalapeno!

CornBlack beans


Heat 1 Tbs Olive oil in a large pot over medium heat. Add Garlic and Jalapeno (we only used a 1/4 of it). and cook for 30 seconds. Then add the chili powder and cumin (used 1/2 the cumin) and cook for another 30 seconds stirring periodically. Season with Salt & Pepper.



Add the quinoa, stock concentrate, beans, corn diced tomatoes and water to the pot, stir. Bring to a boil, cover and cook for 15 to 20 minutes until you see the quinoa spring open.

Mexican quinoa simmering

Peel, pit and slice the avocado. Fluff the quinoa mixture with a fork, serve with avocado and feta on top. Mine’s not as pretty as theirs, but then again, I’m no food stylist!

mexican quinoa finished

  • 30 minutes start to finish
  • Vegetarian
  • Gluten Free
  • Enough for 4 people

This is a link and referral code if you are interested!



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