<b>Ingredients</b>
1-12 ounce box quinoa<br>
1 tablespoon canola oil<br>
½ cup Spanish onion, diced<br>
½ cup green, yellow or red bell pepper, diced<br>
2 cloves garlic, minced<br>
1-4 ounce can diced tomato and green chilies<br>
2 ½ cups reduced-sodium vegetable broth or water<br>
½ teaspoon ground cumin<br>
¼ teaspoon salt<br>
½ cup fresh cilantro, chopped<br>
½ cup fresh parsley, chopped<br>
½ cup chopped scallions<br>
Juice of half a lime<br>
1 cup Italian blend cheeses, shredded (Elizabeth Carrion)
<b>Step 1</b>
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add bell peppers and garlic; stir for another 30 seconds. Add diced tomatoes and stir until warm, about 1 minute. (Elizabeth Carrion)
<b>Step 2</b>
Add the quinoa, vegetable broth, cumin and salt. Mix well and bring to a boil. (Elizabeth Carrion)
<b>Step 3</b>
Reduce heat to a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes. (Elizabeth Carrion)
<b>Step 4</b>
Preheat oven to 350 degrees.
Add parsley, cilantro, scallions, lime juice and shredded cheese to the quinoa; mix gently. (Elizabeth Carrion)
<b>Step 5</b>
Transfer quinoa mixture to a pie plate and press down gently. Place in oven for 10 minutes until cheese is melted and top is lightly browned. (Elizabeth Carrion)
<b>Step 6</b>
Let cool for 10 minutes. Slice and serve. (Elizabeth Carrion)