To make this a one-pan meal, add the veggie stock and quinoa to a large skillet over medium heat. Bring to a boil, then turn heat down until the water is absorbed, about 10 minutes. You can also cook quinoa separately.
After the quinoa cooks, add the oil, garlic, beans, veggies and spices. Stir well and let the mixture cook for about 10 mins.
Turn off the heat and fold in the cilantro and green onion if using. If you cooked quinoa on the side, fold it in too.
Divide into your containers (I got three servings) and add lime wedges if using. Add avocado right before eating.
This meal can last for up to 4-5 days in an airtight container in the fridge. Reheat in the microwave or on the stove.