1. Preheat your oven to 375°F (190°C). This temperature is just right to cook everything evenly without drying out the casserole.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4 minutes, until soft and fragrant.
3. Add the garlic and bell peppers to the skillet, cooking for another 3 minutes. The colors and aromas will start to make your kitchen feel like a warm embrace.
4. Add the ground turkey (or your chosen protein) to the skillet. Break it up with a spatula and cook until browned and cooked through, about 6-8 minutes. Season with cumin, smoked paprika, chili powder (if using), salt, and pepper as you go.
5. Stir in the black beans and cooked quinoa, mixing everything thoroughly. Pour in the broth, letting it simmer for 3-4 minutes to let the flavors meld and the liquid reduce slightly.
6. Remove the skillet from heat and fold in the Greek yogurt, which adds creaminess without heaviness. Taste and adjust seasoning if needed.
7. Transfer the mixture into a greased 9×13-inch casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, and the edges start to turn golden.
9. Let the casserole rest for about 5 minutes before serving. This step lets everything set nicely, making portions cleaner and fuller of flavor.

One thing I’ve learned over the years is that letting a dish rest, especially casseroles, makes all the difference. It’s a little moment of patience that pays off big time.