In medium nonstick pot, combine quinoa and water. Bring to boil, reduce heat and cook, covered about 17-20 minutes or until water absorbed and quinoa cooked. Remove from heat and fluff with fork. Set aside.
Meanwhile, in large nonstick pan coated with nonstick cooking spray, sauté onion, bell pepper, sweet potato, and garlic until tender, about 5-7 minute or until tender. Add chili powder, oregano, and cumin.
To vegetables, add cooked quinoa, black beans, salsa, and cilantro.
Transfer quinoa mixture into prepared baking dish. Top with cheese. Bake 20 minutes or until cheese is melted.