3 tsp olive oil
1 medium sweet onion, diced
1 medium red bell pepper, diced
2 garlic cloves, grated or minced
2 cups quinoa
1 cup vegetable broth
2 1/2 cups water
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 Tbsp chili powder
1 tsp cumin
1/8 tsp black pepper
2 cups shredded Cheddar cheese
Lightly oil or spray a large shallow baking dish and set aside.
In a large saucepan over medium-high flame, put the olive oil, onions, and red bell pepper; cook and stir until the vegetables soften, then stir in all ingredients EXCEPT the shredded Cheddar cheese.
Bring mixture to a boil, turn heat to low, cover saucepan and let simmer for 20 minutes.
Turn oven on to 350 degrees and allow to preheat.
Pour the mixture from the saucepan into the prepared baking dish, then sprinkle the cheese on top.
Bake (uncovered) in 350 degree oven for about 15 minutes or until bubbly hot and cheese is melted.
Remove and let stand 3 minutes before serving.
Quinoa and black beans are both complete proteins so you don't need to serve this dish with another protein, but you can serve as a side dish along with grilled chicken or fish if you like.
Will serve 4 to 6.
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