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For the casserole: 1.
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Preheat oven to 375 F. In a large frying pan on medium-low heat, add half of the olive oil with the garlic.
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Let the garlic cook for 2 minutes, until it becomes aromatic.
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2.
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Add in the black beans and vegetable broth and bring to a boil.
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Once it reaches a boil, reduce it to a simmer and let it cook for another 5-7 minutes until the broth has thickened.
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Remove from heat.
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Lightly mash the bean mixture and set aside.
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3.
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Meanwhile, in a separate medium frying pan, heat the remaining half of the olive oil on medium heat.
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Add in the bell peppers and corn and let them roast on medium-high without stirring for 5 minutes.
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Give them a quick stir, then let them roast again for another 5 minutes without stirring.
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This will give them a nice brown, toasty texture.
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4.
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In a large bowl, toss the cooked quinoa (best if warm) with the juice of the lime, paprika, cumin, cayenne pepper, salt and black pepper.
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5.
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Add in the bean mixture, corn and peppers and toss well.
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6.
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Lay out the mixture in a glass baking dish (13 x 9) and top with the shredded cheese.
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7.
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Place on the middle rack of your oven and bake at 375 F for 20-25 minutes.
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For the avocado cream: 1.
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Put the garlic, avocado, lime juice, herbs, yogurt, olive oil, salt and black pepper in a blender or food processor and blend until smooth, yet thick.
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Adjust amounts of Greek yogurt or olive oil to reach your desired consistency.
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2.
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Place a dollop on your southwest quinoa casserole and enjoy!
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Adapted from Pinch of Yum.
