Vegetarian Quinoa and Vegetable Casserole Recipe

Preheat oven to 375°F and grease a 9×13 inch casserole dish.

In a large saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, or until the quinoa is cooked and the broth has been absorbed.

In a large skillet, sauté the bell pepper, zucchini, onion, and garlic until the vegetables are tender, about 10 minutes.

Add the tomatoes, black beans, cumin, chili powder, salt, and pepper to the skillet and stir to combine.

Add the cooked quinoa to the skillet and stir to combine.

Transfer the quinoa and vegetable mixture to the greased casserole dish.

Sprinkle shredded cheese over the top of the casserole.

Bake for 20-25 minutes, or until cheese is melted and bubbly.

Serve hot.