Heat olive oil in a large skillet over medium heat. Add garlic and Jalapeno and cook, stirring frequently until fragrant, about 1 minute. Stir in quinoa, broth, beans, tomatoes, corn, chili powder and cumin. Salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer about 20 minutes until quinoa is cooked through. Garnish with avocado, lime juice and cilantro.
