Ingredients:

  • 1.5 cups (270g) uncooked quinoa, thoroughly rinsed
  • 2 cans (30 oz / 850g) black beans, drained and rinsed
  • 1.5 cups (250g) frozen corn
  • 1 large red bell pepper, diced (approx. 150g)
  • 1 small red onion, finely chopped (approx. 100g)
  • 1 can (4 oz / 113g) diced green chiles
  • 2 cloves garlic, minced
  • 2.5 cups (600ml) low-sodium vegetable broth
  • 1 tbsp (15g) taco seasoning
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1.5 cups (170g) shredded sharp cheddar cheese, divided
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Preheat the oven to 400°F (200°C). Set your rack to the middle position.
  2. Rinse the quinoa in a fine mesh sieve and run warm water over 1.5 cups of quinoa until the foam disappears completely.
  3. In a large bowl, toss the rinsed quinoa, 2 cans of drained black beans, 1.5 cups frozen corn, diced red pepper, and chopped red onion.
  4. Add the aromatics. Stir in the minced garlic, the entire can of green chiles (liquid included), and 1/2 cup of the shredded cheddar.
  5. Sprinkle 1 tbsp taco seasoning, 1 tsp smoked paprika, and 1/2 tsp sea salt over the ingredients until everything is evenly coated in red spice.
  6. Transfer the mixture to your 9x13 dish and pour in 2.5 cups of vegetable broth and 1 tbsp lime juice.
  7. Cover tightly with foil, ensuring no steam can escape from the corners.
  8. Slide into the oven for 30 minutes until the broth is bubbling and the quinoa is translucent.
  9. Remove foil, sprinkle the remaining 1 cup of cheese on top, and bake for another 15 minutes until the edges are sizzling and the cheese is molten.
  10. Let it sit for 5 minutes until the remaining liquid is fully absorbed by the grains.