Wash and dry all produce water and the stock concentrate to a boil in a small pot. Cut the corn of the cob. Core, seed, and finely dice the bell pepper. Mince the jalapeño, removing the ribs and stems if you prefer less heat. Halve the lime. Roughly chop the cilantro.

Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Heat a medium pan over medium heat. Add the pepitas and cook, tossing for 2-3 minutes, until toasted and fragrant. Remove from the pan and set aside.

Char the corn: Add the corn, cumin, jalapeño (to taste) and a drizzle of olive oil to the same pan over medium-high heat. Cook, tossing for 4-5 minutes, until slightly charred. Season to taste with salt and pepper.

Once the quinoa is ready, fluff with a fork. In a large bowl, toss the quinoa with the charred corn, jalapeño, bell pepper, cilantro, a squeeze of lime juice and a drizzle of olive oil. Season generously with salt and pepper. Divide between plates and sprinkle with the pepitas and feta cheese. Enjoy!