Olive oil cooking spray
1 cup quinoa, rinsed
1/2 tsp plus 1/8 tsp sea salt, divided
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp olive oil
1 small sweet onion, finely chopped
1 small red bell pepper, seeded and finely chopped
1/4 tsp fresh ground black pepper
1 cup frozen corn kernels
1 15oz BPA-free can black beans, drained and rinsed
4 oz shredded Mexican cheese blend, or a mix of half cheddar and half Jack cheese, divided (about 1 cup packed)
1/4 cup packed chopped fresh cilantro leaves

1 cup quinoa, rinsed 1/2 tsp plus 1/8 tsp sea salt, divided 1/2 tsp ground cumin 1/2 tsp ground coriander 2 tsp olive oil 1 small sweet onion, finely chopped 1 small red bell pepper, seeded and finely chopped 1/4 tsp fresh ground black pepper 1 cup frozen corn kernels 1 15oz BPA-free can black beans, drained and rinsed 4 oz shredded Mexican cheese blend, or a mix of half cheddar and half Jack cheese, divided (about 1 cup packed) 1/4 cup packed chopped fresh cilantro leaves

Preheat oven to 350. Mist an 8-inch square baking dish with cooking spray. In a medium saucepan on high, bring 2 cups water to a boil. Stir in quinoa and 1/2 tsp salt. Cover, reduce heat to low and simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes. Transfer to a large bowl. Add cumin and coriander and stir gently to combine.
Meanwhile, in a large skillet on medium-high, heat oil. Add onion, bell pepper, black pepper and remaining 1/8 tsp salt and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add corn and 1/4 cup water and simer until most of liquid evaporates and corn is heated through, about 3 minutes. Add beans and cook, stirring occasionally, until heated through, about 1 minute. Add mixture to bowl with cooked quinoa and stir gently to combine. Stir in 3oz cheese and cilantro.
Transfer quinoa mixture to prepared baking dish and sprinkle remaining 1oz cheese over top. Bake until cheese is melted, 10 to 12 minutes. Rest for 5 minutes before serving.