“Cheesy” Mexican Quinoa

Preheat oven to 350ºF.

Heat the oil in a 12-inch saute pan on medium heat. Add pepper, onion and garlic and cook until lightly golden brown, stirring frequently.

Into the pan, add broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well. Stir in quinoa until all grains are incorporated into the liquid. Bring the mixture to a boil.

Once boiling, cover pan and place it into the oven. Cook until quinoa has absorbed all of the liquid, about 40–45 minutes.

Garnish with cilantro and devour.