Meal Kit
Tex-Mex Quinoa Vegetable Stew
with avocado and cheddar-jack cheese
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
David Padilla
The words “tex” and “quinoa” aren't often seen together, but in the interest of unity, they should be. In fact, this meal is like the good old US of A herself, a splendid melting pot: healthy quinoa married with the flavors of fajita, fresh cilantro, and rich avocado. Like a former President told us, there aren't red Americans meals, or blue American meals, but one American meal… and this one is good enough to be it. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 14½ oz. Canned Diced Tomatoes
- 1 Avocado
- 1 Onion
- 5 oz. Corn Kernels
- ½ cup Quinoa
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O75Y0PD
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Calories600
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Carbohydrates73g
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Net Carbs64g
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Fat30g
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Protein17g
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Sodium1890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meat lovers! If using proteins, add to stew after simmering. If using pulled pork, stir into stew, breaking into pieces, until heated through, 3-4 minutes. If using Italian sausage, remove from casing. Cook in a large non-stick pan over medium-high heat with 1 tsp. olive oil, breaking into smaller pieces until no pink remains, 4-6 minutes. If using chicken, pat dry and cut into 1" dice. Cook in a medium non-stick pan over medium-high heat with 1 tsp. olive oil, stirring occasionally until chicken reaches minimum internal temperature, 4-6 minutes
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" dice.
Mince cilantro. -
2 Start the Stew
Heat 2 tsp. olive oil in a medium pot over medium-high heat.
Add onions, corn, cilantro (reserve a pinch for garnish), 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until onions are translucent, 3-4 minutes. -
3 Finish the Stew
Add quinoa, tomatoes and their liquid, seasoning blend, mirepoix base, 1/2 tsp. salt, and 3 cups water. Bring to a boil.
Once boiling, reduce to a simmer and cook until quinoa is tender, 10-12 minutes.While stew simmers, prepare avocado. -
4 Prepare the Avocado
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.
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5 Finish the Dish
Plate dish as pictured on front of card, garnishing with sour cream, cheese, reserved cilantro, and avocado. Bon appétit!
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