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1
Preheat oven to 350 F. Coat a large casserole dish (about 5 quarts) with cooking spray and set aside.
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2
Place water and quinoa in a large saucepan, then bring to a low boil.
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3
Reduce heat to low, cover and let it cook for 15 minutes.
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4
Remove from heat and let it stand, still covered, for 5 minutes.
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5
Fluff with a fork and set aside.
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6
In a large, deep saute pan or pot, heat the olive oil over medium high.
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7
Add the onion and bell pepper, then saute until slightly softened, about 5 minutes.
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8
Add the chicken, chili powder, cumin, salt, black pepper and cayenne pepper.
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9
Continue to saute until the chicken is cooked through and no longer pink, about 4 minutes.
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10
Add the garlic and drained tomatoes and cook 1 additional minute.
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11
Remove from heat.
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12
Stir in the black beans, reserved quinoa, Greek yogurt, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.
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13
Transfer the mixture to the prepared baking dish and spread evenly in the pan.
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14
Top with remaining mozzarella and cheddar, then bake, uncovered until hot and the cheese is melted, about 15 minutes.
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15
Turn oven to broil, then continue cooking until the cheese is lightly browned, about 3-4 additional minutes, watching carefully so that the cheese does not burn.
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16
Remove from oven.
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17
Let it rest for 5 minutes.
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18
Garnish with chopped cilantro and serve.
