One-Pot Mexican Quinoa

Heat olive oil in a large skillet over medium high heat.

Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.

Stir in avocado, lime juice and cilantro.

Serve immediately.