Wash and dry all produce. In a small pot, bring 11/2 cups water and stock concentrate to a boil. Core and seed bell pepper, then finely dice. Mince jalapeño (remove ribs and seeds for less heat). Cut corn kernels from the cob. Roughly chop cilantro. Halve lime. Drain and rinse half the black beans (use the rest as you like).

Once stock is boiling, add quinoa to pot. Cover and reduce to a low simmer. Cook until tender, 15-20 minutes.

Heat a medium pan over medium heat. Add pepitas and toast in pan until lightly browned and nutty smelling, 2-3 minutes, stirring frequently. Remove from pan and set aside. TIP: If pepitas seem like they might burn, immediately remove pan from heat

Add corn, jalapeño (to taste), and a drizzle of olive oil to same pan over medium-high heat. Cook until lightly browned, 4-5 minutes, tossing. During the last minute or two, toss in drained black beans and allow to warm through. Season with salt and pepper.

In a small bowl, whisk together cumin, juice from one lime half, and 1 TBSP olive oil.

Fluff quinoa with a fork. In a large bowl, toss quinoa, corn mixture, bell pepper, cilantro, and dressing. Season generously with salt and pepper. Divide between plates, then sprinkle with pepitas and feta cheese.