Start by rinsing 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. Gradually add the 10 cups of spinach, allowing it to wilt down. Once wilted, remove from heat and stir in the lime juice, ground cumin, chili powder, and chopped cilantro.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, 2 cans of green chile enchilada sauce, 1/2 cup of sour cream or Greek yogurt, the can of diced green chiles, and the drained white beans. Mix everything together until well combined, seasoning with salt and black pepper to taste.
Preheat your oven to 350°F (175°C). Transfer the quinoa mixture into a baking dish and spread it out evenly. Top it with the shredded Pepper Jack or Monterey Jack cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Once baked, remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with diced avocado and extra chopped cilantro if desired.
