Preheat the oven to 350°F. Place a 12-inch oven-safe sauté pan on the stovetop over medium heat and add the olive oil.

Add the finely chopped red pepper, finely chopped onion, and minced garlic to the pan. Cook, stirring frequently, until the vegetables are softened and lightly golden, about 5–7 minutes.

Add the reduced-sodium vegetable broth, frozen corn, salsa, drained and rinsed chickpeas, drained and rinsed black beans, nutritional yeast, ground cumin, salt, and a pinch of pepper. Stir until combined.

Stir in the uncooked quinoa until all the grains are evenly incorporated into the liquid. Increase the heat to medium-high and bring the mixture to a boil.

Once boiling, cover the pan with a tight-fitting lid or foil and immediately transfer it to the preheated oven.

Bake, covered, for 40–45 minutes, or until the quinoa has absorbed the liquid and is tender.

Remove the pan from the oven, uncover, and fluff the quinoa gently with a fork.

Garnish with cilantro and serve.