1 ⅔ cups water 1 cup quinoa ½ teaspoon salt, divided 2 tablespoons avocado oil or other neutral oil 1 medium onion, chopped 2 cloves garlic, minced 1 ½ cups corn kernels (from about 2 ears) 1 poblano pepper, chopped 1 medium tomato, chopped 2 teaspoons chili powder 1 teaspoon ground cumin 1 (15 ounce) can black beans, rinsed 1 ¼ cups shredded extra-sharp Cheddar cheese, divided Chopped cilantro for garnish Salsa or pico de gallo for serving (optional)
STEP-1
Preheat oven to 400°F. Combine water, quinoa and 1/4 teaspoon salt in a medium saucepan; bring to a boil over high heat. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat, fluff with a fork and partially cover.
STEP-2
Meanwhile, heat oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes.
STEP-3
Add garlic; cook, stirring, until fragrant, 30 seconds. Add corn, poblano, tomato, chili powder, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until the vegetables have softened, about 5 minutes.
STEP-4
Stir in beans, the cooked quinoa and 3/4 cup cheese. Spread into an even layer and sprinkle with the remaining 1/2 cup cheese.
STEP-5
Bake until the casserole is hot and the cheese has melted, about 15 minutes. Serve sprinkled with cilantro and with salsa (or pico de gallo) on the side, if desired.