Mexican Chicken Quinoa Casserole

4 cups cooked quinoa (or brown rice)

1 cup cherry tomatoes, quartered

1 cup fresh spinach, packed

1 cup plain Greek yogurt

1 cup cheddar cheese, shredded

1-15 oz. can black beans, drained and rinsed

2 chicken breasts, cooked and chopped (or shredded)

2 tsp chili powder

½ tsp ground cumin

1 tsp salt

½ tsp pepper

Cheddar cheese, for sprinkling

Greek yogurt/sour cream or guacamole, for topping

Preheat oven to 350°F.

In a large bowl, combine all of the ingredients except for the extra cheese/yogurt for topping.

Mix until everything is coated evenly with the yogurt and spices.

Scoop the mixture into a casserole dish with a 2.75 quart capacity and smooth with a spatula.

Sprinkle with extra cheddar.

Bake at 350°F for 20-25 minutes, until heated through. Serve immediately with a dollop of Greek yogurt/sour cream or guacamole.