Enchilada Quinoa Casserole

quinoa

vegetable or chicken broth

olive oil

corse salt, such as Kosher Salt

package (226 g/8 oz) enchilada sauce, I used mild

(113 ml/4 oz) fire roasted green chiles, mild

cooked or canned black beans (I used dried that I cooked up for this recipe, if you prefer to use a can, 1 can (14 oz/330 ml) would be sufficient)

frozen or canned corn

chili powder

cumin

dried oregano

grated Monterey Jack Cheese

Optional garnishes: chopped tomatoes, sliced bell peppers, sliced red onion, cilantro, guacamole, etc.