Wash and dry all produce. In a small pot, bring 1½ cups water and stock concentrate to a boil. Core, seed, and remove white ribs from bell pepper, then finely dice. Mince jalapeño (remove ribs and seeds for less heat). Drain half the corn and half the black beans from their containers (use the rest as you like). Rinse black beans. Dice Mango. Slice Avocado.

Once stock is boiling, add quinoa. 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 they are lightly browned and smell nutty, 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 drained 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, add drained black beans to warm through. Season to taste with salt and pepper.

Roughly chop cilantro. Cut lime into halves. In a small bowl, whisk together juice from half the lime, cumin, 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 and sprinkle with pepitas and feta cheese. Top with diced mango and sliced avocado.