mexican quinoa casserole

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Ingredients

• 2 cups quinoa, uncooked
• 4 cups low-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 poblano pepper, chopped
• 4 ears fresh corn, kernels removed and cobs discarded
• 2 jalapenos, seeds and membranes removed, minced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 1/2 teaspoons chipotle chile powder
• 1 1/2 teaspoons cumin
• 2 14.5 ounce cans black beans, rinsed and drained
• 2 14.5 ounce fire-roasted tomatoes (not drained)
• 1-2 teaspoons kosher salt (to taste)
• 1 teaspoon freshly ground black pepper
• 2-3 cups shredded mexican-blend cheese

Instructions

1. Preheat oven to 375F.
2. Place dry quinoa in a large saucepan over medium-low heat. Stirring occasionally, toast quinoa until starting to lightly brown (about 10 minutes, you’ll start to hear soft “popping” sounds when it’s ready). Add chicken stock, bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes or until all liquid is absorbed. Uncover, fluff with a fork and set aside.
3. While quinoa cooks, preheat a large skillet over medium heat. Heat olive oil in pan then add onions, bell pepper, poblano pepper, garlic and jalapenos. Cook for about five minutes or just until starting to get soft. Add oregano, chipotle chile powder and cumin, stir and cook for one minute. Stir in corn and cook for one additional minute.
4. Add corn/vegetable mixture to quinoa. Add all remaining ingredients, then season to taste. Put mixture into a lightly greased, large, deep baking dish (the one I use is 8 3/4 x 14; alternatively you can use two pans and freeze one for later). Top with cheese.
5. Bake uncovered for 25-30 minutes or until heated through and cheese is lightly browned and bubbling.