- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno. Cook, stirring frequently, until fragrant for about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper. Bring to a boil then cover, reduce heat and simmer until quinoa is cooked through (about 20 minutes). Stir in avocado, lime juice and cilantro.
- Serve immediately with salad, corn chips, glute- free/rye/corn tortillas.