1-Sauté aromatics: Warm olive oil in a skillet over medium heat, add minced garlic and jalapeño, and sauté until fragrant, about 1 minute.

2-Toast quinoa: Stir in rinsed quinoa and toast in the oil for 1-2 minutes to deepen the nutty flavor.

3-Add liquids and seasonings: Pour in vegetable broth, black beans, fire-roasted tomatoes, corn, chili powder, cumin, salt, and pepper; stir and bring to a gentle boil.

4-Simmer covered: Cover with a tight-fitting lid, reduce heat to low, and simmer for 20 minutes, or until quinoa is tender and liquid is absorbed. Avoid lifting lid.

5-Fold in fresh toppings: Remove from heat; gently fold in diced avocado, lime juice, and cilantro. Fluff with a fork.

6-Serve: Spoon into bowls and serve immediately with extra lime wedges if desired.