INGREDIENTS
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4 scallions, finely chopped
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1 cup vegetable broth
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1/2 cup quinoa, rinsed
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2 teaspoons cumin
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1/2 teaspoon salt
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1 (14-ounce) can pinto beans, drained and rinsed
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1/4 cup chopped cilantro
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4 sweet bell peppers
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4 ounces Cabot ColbyJack, Cabot MontereyJack, Cabot SharpCheddar or Cabot FarmhouseReserve Cheddar