What you need:
1 cup prewashed quinoa, uncooked
1 tablespoon & 2 tsp olive oil
2 cups chicken stock
1 cup onion, diced
1/2 green pepper, chopped
2 cloves garlic, finely chopped
1 cup zucchini, cubed
1 15 oz can black beans, rinsed and drained
1 4 oz can diced green chiles
1 28 oz can diced tomatoes, drained
1 cup frozen corn
1/2 tsp ground cumin
1 tsp oregano
1 tsp chili powder
2 tablespoons lime juice
2 cups shredded cheese
What you do:
In a saucepan, heat 2 tsp olive oil over medium heat. Add quinoa and cook, stirring, for about one minute--it will pop a bit! Add chicken stock, stir, heat until it boils. Turn the heat down to low and cook, covered, for 15-20 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.
Preheat the oven to 375ºF. Spray a 9x13 with cooking spray. Set aside.
In a large skillet, heat 1tablespoon olive oil over medium heat. Add onions & peppers and cook for 7 minutes--stirring occasionally. Add garlic and zucchini and cook 3 minutes.
In a large bowl, add quinoa (fluff with a fork prior). Add onion/pepper/zucchini mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to 9x13 pan. Bake 30 minutes, mix in cheese, and bake 10 minutes more.
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