Step 1

Preheat the broth: Add the vegetable broth to a small saucepan. Cook over medium-high heat until it comes to a simmer. Remove from the heat.

Step 2

Combine the ingredients: Add the quinoa, lentils, red onion, celery, carrots, corn, jalapeño, oregano, cumin, chili powder, smoked paprika, garlic powder, chipotle powder, and diced tomatoes to a large saucepan. Add the preheated vegetable broth.

Step 3

Simmer covered over low heat for 15 minutes, undisturbed. Mix gently, and add more broth as needed to keep the quinoa just submerged. Cook covered for 5 minutes more.

Step 4

Set aside: Remove from the heat and let sit for 5 minutes covered. Remove the lid and mix gently to combine. Add salt to taste.

Step 5

For serving: Garnish with cilantro. Top with sour cream and avocado.