Mince the garlic. Cut the corn kernels off of the cob. Finely chop the jalapeno, removing ribs and seeds if you prefer less heat. Drain and rinse the beans.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the garlic and jalapeno (to taste) and cook 30 seconds, until fragrant. Add the chili powder and cumin and cook for another 30 seconds to toast. Season with salt and pepper.

Add the quinoa, stock concentrate, beans, corn, diced tomatoes, and 1 cup water to the pan. Season with salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes, until quinoa is tender.

Peel, pit, and slice the avocado. Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and feta on top. Enjoy!