Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.

In a medium saucepan combine 1 cup uncooked quinoa (rinsed) and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer about 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, cover, and set aside.

While the quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small diced onion and 3 cloves minced garlic and sauté until softened, about 4–6 minutes.

Add 10 cups packed fresh spinach leaves to the skillet (add in batches if needed) and cook, stirring, until the spinach is wilted, about 4–6 minutes. Stir in the juice of 1 small lime, 1/2 teaspoon ground cumin, 1 teaspoon chili powder, and 1/3 cup chopped cilantro. Season with salt and black pepper to taste. Remove from heat.

In a large bowl combine the cooked quinoa with the green chile enchilada sauce (2 10-oz cans), 1/2 cup reduced-fat sour cream or plain Greek yogurt, 1 (4-oz) can diced green chiles, the spinach mixture, and 1 (15-oz) can white beans (drained and rinsed). Gently stir until evenly combined.

Stir 1 cup of the shredded Pepper Jack or Monterey Jack cheese into the quinoa mixture, reserving the remaining 1 cup for the topping.

Pour the quinoa mixture into the prepared 9x13 baking dish and spread it into an even layer. Sprinkle the remaining 1 cup shredded cheese evenly over the top.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and the edges are bubbling.

Remove from the oven and let the bake cool for 10 minutes. Garnish with diced avocado and extra chopped cilantro, if desired. Serve warm.