This southwest quinoa captures the flavors of Southwestern food by adding corn, tomatoes, and avocado and leaving out the dairy.
In a large skillet, heat vegetable broth, onion, and garlic and cook until for 3 mins.
Add beans, tomatoes, chili powder, paprika, and pepper and cook for about 5 minutes. If you need more liquid, you can add some of the tomato juice or some veggie broth/water.
Turn off heat and add in cooked quinoa to skillet and fluff with fork until quinoa is heated through.
Remove from heat top with add the avocado, cilantro, and lime juice.
When I use this recipe for meal prep, I make it everything but the avocado. When I'm ready to eat, I slice and add the avocado then so it doesn't get brown in the fridge.