Instructions

• Preheat oven to 375 degrees F.
• In a small saucepan combine 1/2 cup quinoa (dry, pre-rinsed) and 2/3 cup water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until most of the liquid is absorbed and the quinoa is tender.
• Remove the pan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork.
• In a 9 x 13-inch casserole pan, add the cooked quinoa, 30 ounces black beans (canned, drained), 1 teaspoon cumin, 2 teaspoons chili powder, 1/2 teaspoon black pepper, 1/2 teaspoon kosher or sea salt, and 1 1/2 cups salsa (no sugar added). Stir until evenly combined.
• Stir in 3/4 cup of the shredded cheddar cheese (reduced-fat) until distributed through the mixture.
• Sprinkle the remaining 3/4 cup shredded cheddar cheese evenly over the top.
• Loosely cover the casserole pan with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is melted and the top is lightly browned.
• Let the bake rest for 5 minutes before serving.