Mexican Chicken Quinoa Casserole

Preheat oven to 350 F. Coat a large casserole dish (about 5 quarts) with cooking spray and set aside.

Place water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover and let it cook for 15 minutes. Remove from heat and let it stand, still covered, for 5 minutes. Fluff with a fork and set aside.

In a large, deep sauté pan or pot, heat the olive oil over medium high. Add the onion and bell pepper, then sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining mozzarella and cheddar, then bake, uncovered until hot and the cheese is melted, about 15 minutes.

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. Remove from oven. Let it rest for 5 minutes. Garnish with chopped cilantro and serve.