Skillet Quinoa Enchilada Bake

 Skillet Quinoa Enchilada Bake 

1 tbsp Oil 

1 Red Bell Pepper, diced

1 small onion, diced

1 cup Quinoa 

2 cups Chicken Broth

1 cup Tomato Sauce

1 can Corn

1/2 tsp Cumin

3/4 tsp Salt

1/2 tsp Smoked Paprika

1 tbsp dried Parsley 

1 cup Shredded Marble Cheese 

In a large oven proof skillet sauté the onions and peppers in oil for about 5 minutes or until veggies are soft. Add the remaining ingredients EXCEPT the cheese. Bring to a boil. Turn off heat.

Transfer the skillet to the oven. Bake @400°f for about half an hour. 

Remove from the oven and fluff with a fork.

Sprinkle cheese on top and return to the oven for another 10-15 minutes or until cheese is fully melted and slightly browned.