1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
2 cups veggie broth
1 cup onion, diced (about 1 medium)
1//2 red pepper, chopped
2 cloves garlic, finely chopped
1 cup zucchini, cubed (about 2 small)
1 15 ounce can black beans, rinsed and drained
1 4 ounce can diced green chiles
1 28 ounce can diced tomatoes, drained
1 cup canned corn, drained
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1/2 lime, juiced
2 cups shredded mexican cheese
Preheat the oven to 375 degrees.
Spray a 9×13 baking dish with cooking spray.
Place the quinoa in a fine mesh strainer and rinse throughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 tsp. olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the veggie broth. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.
Meanwhile, in a large skillet, heat 1 Tbsp. olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 3 more minutes.
Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.