Bbq Chicken Quinoa Casserole

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3 cups cooked quinoa* (see tutorial for how to cook quinoa)

2 cups (8 ounces) shredded Colby Jack cheese**, divided

2 cups shredded cooked chicken

1 (15-ounce) can black beans, rinsed and drained

1 cup whole-kernel corn, canned or frozen (then thawed)

1 ¼ cups KC Masterpiece Kansas City Classic BBQ Sauce, plus extra for drizzling on top

Optional garnishes: chopped fresh cilantro, finely-chopped red or green onions, diced avocado, sour cream, etc.

Preheat oven to 375°F.
In a large bowl or baking dish, stir together quinoa, 1 ½ cups cheese, chicken, black beans, corn and bbq sauce until combined. Transfer the quinoa mixture to a baking dish (or leave it, if you’re mixing this up in the baking dish), and sprinkle the remaining ½ cup cheese evenly on top.
Bake for 15-20 minutes, or until the cheese is melted and the casserole is warmed through. Remove from the oven, and drizzle the top of the casserole with a little extra bbq sauce, and top with your desired (optional) garnishes.
Serve immediately.