2cupsshredded pepper jack cheeseI love the vegan Jalapeno Jack Almond Milk cheese
Salt and pepperto taste
Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray and set aside.
In a small saucepan, add the quinoa and water. Bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for 15 minutes, or until water is absorbed. Remove from the heat and let cool.
Add another 1 tablespoon of oil to the pan over medium heat. Add the diced onions and minced garlic and saute until softened, about 5 minutes. Add the spinach and cook for about 5 minutes or until spinach shrinks down. Add the lime juice, cumin and chili powder. Stir to combine.
In a large bowl, add the cooked quinoa and the spinach mixture. Stir to combine. Add the salsa verde, sour cream, diced green chilies and beans. Gently stir until combined. Stir in 1 cup of the shredded cheese.
Pour the mixture into the prepared baking dish. Top with remaining cheese. Cover the pan with foil. Bake for 20 minutes then remove the foil. Continue baking for another 10-15 minutes. Remove from the oven and let cool for 10 minutes.
This recipe can easily be cut in half to make a smaller dish.