Add the rest of the goodness into the skillet. Tomatoes, black beans, corn, cumin, cayenne, chili powder, red pepper flakes, chicken broth (or vegetable broth for vegetarian), quinoa, salt and pepper.
Bring to a boil then cover with a lid and lower the heat to a simmer.
Cook for 20 minutes or until the quinoa has absorbed most of the liquids.
Remove from heat and add the cilantro, green onions and avocado. Mix together.
This can be served right away. Add some tortillas chips or sour cream if you wish to make this into a crowd please’r or a party dip.