Over the medium heat, heat oil in a saucepan and sauté the onion and garlic until they’re soft and translucent.

Add quinoa to the pan and cover with vegetable broth.

Season with cumin, cayenne pepper, and salt.

Bring the mixture to a boil.

Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally.

Add frozen corn to the pan and continue to simmer for 5 more minutes.

Mix in the black beans, cilantro, lime juice, and optional jalapeno and cook until beans are heated through.