Southwestern Stuffed Bell Peppers

Ingredients

• 4 each large bell peppers, any color
• 1 1/4 cups uncooked quinoa
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 1/4 cups shredded Monterey Jack or cheddar blend cheese
• 1/4 cup fresh cilantro, chopped
• 5 ounces mixed greens
• 1 cup cherry tomatoes, halved
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard