Easy Mexican Vegetable Quinoa Casserole

Directions

1. 1
   Heat oven to 350F. Grease a 9x13-inch baking pan and set aside.
2. 2
   Heat 1 tbsp olive oil in a medium pot.
3. 3
   Add the quinoa, jalapeno, and cilantro stems to the pot.
4. 4
   Saute until fragrant over medium heat, about 1 minute.
5. 5
   Add in 4 cups of water and 1 tsp salt. Bring to a boil, then reduce heat to low and cook until quinoa is tender and water has dissolved, about 15 minutes.
6. 6
   Remove from the heat and let stand for 5 minutes, then fluff with a fork and set aside.Meanwhile, heat the remaining 1 tbsp of olive oil in a medium skillet over medium heat.
7. 7
   Add the zucchini and bell pepper to the pan.
8. 8
   Saute until tender, about 5-7 minutes. Stir in the chili powder, garlic powder, oregano, paprika, cumin, and black pepper.
9. 9
   Saute for 1 minute, or until fragrant. Stir in the pinto beans and cook just enough to warm through, about 2-3 minutes.
10. 10
    Add the tomato to the pan and cook for 4 minutes, or until slightly reduced. Season to taste with salt.In a large bowl, stir together the quinoa mixture with the vegetable mixture.
11. 11
    Add in half of the grated cheese, stirring until well combined. Season to taste with salt and black pepper, then transfer mixture to the prepared pan. Top with the remaining cheese and place pan in the oven.
12. 12
    Bake for 30 minutes, or until cheese is browned and bubbling.Allow to cool for 5-10 minutes before serving.
13. 13
    Serve garnished with chopped cilantro leaves.