Cheesy Black Bean and Tomato Quinoa Bake

This is the sort of dish I make when I want something hearty for a crowd without standing over the stove all evening. The quinoa does the heavy lifting here. It cooks right in the pot with the broth and water, soaking up the cumin and chili powder as it goes, so every grain tastes like it belongs in a skillet of southwestern beans. Quinoa is a seed rather than a true grain, and it has been a staple in the Andes for a very long time, so it feels right at home in a dish built on beans and tomatoes.

A little tip from my own kitchen: after the 20 minutes of simmering, let the pot sit off the heat for a few minutes with the lid on before you spread it into the dish. The quinoa keeps absorbing liquid and the texture settles, so the bake holds together when you scoop it. If your mixture looks a bit loose, that is fine. The oven will firm it up, and the cheese on top will bind the edges.

This bake keeps well. Cool leftovers completely, then store them covered in the fridge for a few days. Reheat single portions in the microwave with a splash of water, or warm a larger piece in a covered dish in the oven. It also freezes in portions, which is handy when you are cooking for one or two but the recipe makes twelve servings.

For serving, I like a spoonful of something cool and bright on the side. A bowl of Layered Avocado Taco Dip on the table works well for sharing, and a simple Skillet Black Beans with Lime and Tomatoes makes a good companion if people want more beans. For a lighter plate, a crisp Kale, Apple and Feta Quinoa Salad balances the warm, cheesy bake nicely.

Let it rest a few minutes after it comes out of the oven. It is easier to cut, and people tend to go back for seconds.