Mexican Quinoa Casserole

1 T Butter
1 C quinoa - I used 1/2 C red and 1/2 C white
2 C stock (homemade preferred)
3 cloves garlic, pressed
1 tsp salt
1 tsp onion powder
1 tsp chili powder
1 tsp cumin
1 T cilantro (fresh if you have it, dried if you don't)

1 can (15 oz) refried beans
1 bag (10 oz) frozen corn
1 roasted red pepper, diced

1 brick Monterey Jack cheese, grated

Melt butter in have bottomed pot.
stir in quinoa, toss to coat and lightly brown.
Add stock.
Bring to a boil, cover, turn down heat and simmer for 10-20 minutes, until liquid is almost all absorbed.

Spread refried beans eavenly in a 9"x9" greased baking dish.
Top with corn and red bell pepper.
Top with cooked quinoa.
Lastly, cover with cheese.

Cover with foil and bake at 350 for 20 minutes.
Remove foil and bake for an additional 10 minutes or until cheese becomes light brown.
Allow to rest out of the oven for 10 minutes before serving.

Serve with avocado, salsa, sour cream, tortillas.