Spicy Mexican Quinoa Casserole

• 1 bell pepper, diced
• 1 cup quinoa, uncooked
• 2 cups chicken broth
• 1/2 cup sweet onion, diced
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can black beans, drained & rinsed
• 2 (10 ounce) cans rotel
• 1 jalapeno pepper, chopped (I keep the seeds in!)
• 1/4 cup salsa (I use On The Border-Hot)
• 3/4 cup corn
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes

1. Cook quinoa in chicken broth according to package directions.
2. In a large flatbottom skillet saute onions, garlic, bell peppers and jalapenos.
3. Add rest of ingredients and cook until warmed through.
4. Fluff quinoa when it's done and add to skillet with everything else.
5. Transfer to a stone bakeware pan sprayed lightly with cooking spray.
6. Bake at 350 degrees for 30 minutes.
7. Serve with additional salsa & top with shredded cheese, if desired.

bell pepper, quinoa, chicken broth, sweet onion, garlic, black beans, pepper, salsa, corn, chili powder, oregano, cumin, red pepper

Taken from www.food.com/recipe/spicy-mexican-quinoa-casserole-454608 (may not work)