1
Heat oil on medium-high in a large pot. Sauté garlic and jalapenos for about 1 minute.
2
Add quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin and bring to a boil. Reduce heat and simmer until quinoa is cooked through.
3
Cool and store in fridge until ready to serve.
4
For serving, make a bed of spinach leaves and top with quinoa mixture, cilantro, and squeezed lime slice. Lastly, top with the slices of half an avocado.