Combine the quinoa and vegetable broth in a small saucepan and to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 14 minutes, or until all of the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.

Meanwhile, char the poblanos. Pre-heat the broiler on high. Place the peppers on a baking sheet and broil for 10-15 minutes, turning the peppers every few minutes, until softened and lightly charred in spots. Let the peppers cool to room temperature, then remove their skins. (You should be able to easily peel the skin off easily with your hands!) Slice the peppers in half, and remove and discard the seeds and stems. Finely chop the peppers and briefly set aside.

Pre-heat the oven to 375 degrees.

Heat a large (12- to 14-inch) cast iron skillet over medium-high heat. When hot, add the ground beef to the pan. Cook for about 5 to 7 minutes, stirring and breaking up the meat into very small pieces with a spatula or wooden spoon, until completely browned. Add 1¾ teaspoons of the smoked paprika and the cumin to the beef. Cook for 1 minute to toast the spices then stir in the chopped peppers and pinto beans. Stir in the salsa, making sure to scrape up any browned bits from the bottom of the pan.

Turn off the heat and fold in the cooked quinoa, cilantro, and half of the cheese. (Taste your filling. It shouldn’t need any salt, but it’s always worth checking.) Lightly smooth the top of the filling with a spatula. Add the remaining cheese in an even layer and sprinkle with the panko and the remaining ¼ teaspoon of smoked paprika.

Bake for 25 minutes, or until the cheese has melted and the panko is very lightly browned. Serve warm with toppings of your choice.