1-First, preheat the oven to 375ºF and spray a 9×13 baking dish with cooking spray to prevent sticking. Rinse 1 cup of uncooked quinoa thoroughly under cool water for at least two minutes and drain it well. In a medium saucepan, heat 2 teaspoons of extra virgin olive oil over medium-high heat, then add the quinoa and cook, stirring, for about one minute until it starts to dry out and pop slightly.

2-Cooking the Quinoa: Add 2 cups of vegetable stock to the saucepan, bring it to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until all the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes to fluff up nicely. While the quinoa cooks, heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.

3-Once hot, add 1 cup of diced yellow onion and 1/2 chopped green pepper, cooking until they soften, about 7 minutes. Then, add 2 cloves of finely chopped garlic and 1 cup of cubed zucchini, and cook for an additional 5 to 10 minutes until the zucchini is soft and starting to brown.

4-Assembling and Baking: Fluff the quinoa with a fork and transfer it to a large bowl. Mix in the cooked onion mixture, 15 ounces of rinsed and drained canned black beans, 4 ounces of diced green chiles, 28 ounces of drained diced tomatoes, 1 cup of frozen corn, 1/2 teaspoon of ground cumin, 1 teaspoon of oregano, 1 teaspoon of chili powder, the juice from 1/2 lime, and salt to taste. Stir everything thoroughly, then transfer the mixture to the prepared baking dish and bake for 30 minutes.

5-After that, top with 2 cups of shredded Monterey Jack cheese and bake for an additional 10 minutes until the cheese melts and begins to brown. Let it cool a bit before garnishing with chopped cilantro if you like. This quinoa bake takes about 10 minutes to prep and 1 hour to cook, totaling around 1 hour and 10 minutes.