Step 1

Heat a large oven-safe skillet on medium high heat. Add the oil to skillet and sauté onions until translucent, about 2 to 3 minutes. Stir in garlic and cook an additional 1 minute.

Step 2

Add the corn and bell pepper to the pan and sauté for about 4 minutes, or until veggies are softened. Add the cooked quinoa, broth, salt, pepper, cumin, and chili powder (if using) and stir to combine.

Step 3

Mix in drained canned tomatoes and green chiles. Reduce heat to medium low and cook for 5 minutes or until spices and sauces are absorbed with the quinoa and veggies. If the pan starts to dry out, add more broth.

Step 4

Lastly, stir in 1 cup shredded cheese and continue to cook until melted, stirring occasionally.

Step 5

(Optional) Preheat broiler to 450° F. Add the extra 1/2 cup cheese on top and place in the oven for 1 to 2 minutes or until the cheese is bubbly and edges are browned.

Step 6

Remove from oven and let cool for 5 minutes before serving.

Step 7

Top with cilantro and squeeze a fresh lime wedge to garnish. Serve with sliced jalapeños, avocado, and tortilla chips, if desired.

Step 8

Store in the fridge for up to 4 days.