Southwest Quinoa Casserole & Avocado Cream

For the casserole:
1. Preheat oven to 375 F. In a large frying pan on medium-low heat, add half of the olive oil with the garlic. Let the garlic cook for 2 minutes, until it becomes aromatic.

2. Add in the black beans and vegetable broth and bring to a boil. Once it reaches a boil, reduce it to a simmer and let it cook for another 5-7 minutes until the broth has thickened. Remove from heat. Lightly mash the bean mixture and set aside.

3. Meanwhile, in a separate medium frying pan, heat the remaining half of the olive oil on medium heat. Add in the bell peppers and corn and let them roast on medium-high without stirring for 5 minutes. Give them a quick stir, then let them roast again for another 5 minutes without stirring. This will give them a nice brown, toasty texture.

4. 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.

5. Add in the bean mixture, corn and peppers and toss well.

6. Lay out the mixture in a glass baking dish (13 x 9) and top with the shredded cheese.

7. Place on the middle rack of your oven and bake at 375 F for 20-25 minutes.

For the avocado cream:
1. 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. Adjust amounts of Greek yogurt or olive oil to reach your desired consistency.

2. Place a dollop on your southwest quinoa casserole and enjoy!

Adapted from Pinch of Yum.