Fiesta Quinoa Bake

(from eMeals Clean Eating Plan)
1 c. quinoa
7 oz. can chopped green chiles (I used 5 or 6 Anaheim chiles I roasted myself)
3 c. Monterey Jack Cheese, divided
3 medium zucchini, sliced
2 large tomatoes, thinly sliced
2 c. low-fat Greek yogurt (I used fat free)
1 t. dried oregano
1 clove garlic
1/4 c. chopped green bell pepper
6 green onions, chopped (I used about 3, no whites)
2 T. fresh parsley (I messed up--chopped some cilantro and realized what I did--tossed about 1 T. into the yogurt mixture)

Preheat oven to 350 degrees. Cook quinoa according to package directions. Layer cooked quinoa, chiles, half the cheese, zucchini, and tomato in a 3 qt. baking dish (I used a 9x13 pan). Combine yogurt, oregano, garlic, green pepper, and green onions in a bowl. Spoon yogurt mixture over tomatoes; sprinkle with remaining cheese. Bake 45 minutes. Top with parsley.

If you make this 12 servings, it has about 200 calories, 10 g. fat, 16 g. carb, 14 g. protein. I'd probably reduce the amount of cheese to reduce the fat--2 c. probably would be fine.