Rinse quinoa in cool water in a fine mesh strainer. Drain.

In a medium saucepan set over medium-high heat, heat two teaspoons of the olive oil. Add the quinoa to the oil and cook for about two to five minutes, stirring regularly, until the quinoa dries out and pops a bit.

Add the vegetable stock and stir. Then, bring it to a boil. Turn the heat down to low, cover the saucepan, and cook the quinoa until all the water is absorbed (about 15 minutes).

Preheat the oven to 375-degrees F. And spray a 9 x 13 baking dish with cooking spray. Set aside.

While the quinoa is cooking, in a large skillet, add the remaining tablespoon of olive oil to a pan over medium heat. Add the diced onions and peppers and cook until soft (about 6 minutes), stirring occasionally.

Remove the quinoa from the heat and let it stand, covered, for five minutes.

Add garlic and zucchini and cook for three to eight more minutes or until zucchini is soft and just beginning to brown.

Fluff the quinoa with a fork and transfer it to a large bowl. Add the onion and peppers, black beans, green chilis, tomatoes, lime juice, and spices. Mix completely before spooning into the prepared baking dish and spreading evenly across the bottom.

You can either bake and serve this casserole immediately or cover it and place it in the fridge for up to three days before cooking.

Bake in the oven for 30 minutes. Sprinkle the top with the layer of cheese and bake for another 10 minutes.

Let the casserole cool slightly before serving. Serve warm and enjoy!