Tex-Mex Quinoa Vegetable Stew

with avocado and cheddar-jack cheese

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 5 oz. Corn Kernels
  • 2 tsp. Mirepoix Base
  • 2 tsp. Fajita Seasoning
  • 1 Avocado
  • ¼ oz. Cilantro
  • 1 Red Onion
  • ½ cup Quinoa
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 14½ oz. Canned Diced Tomatoes
  • Info
    2 oz. Sour Cream

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.

  • Nutrition (per serving)

  • Calories
    602
  • Carbohydrates
    71g
  • Fat
    30g
  • Protein
    17g
  • Sodium
    1737mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" 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), ¼ 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, ½ 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 ¼" dice.

  • 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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