In a medium saucepan, bring 2 cups of water to a rolling boil. Add 1 cup of rinsed quinoa, then reduce heat to low, cover, and let it simmer for about 15 minutes. Once the water is absorbed, remove from heat and fluff the quinoa with a fork.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for about 2-3 minutes until it becomes fragrant and translucent.

Toss in the chopped bell peppers, jalapeño, and minced garlic, cooking for an additional 3-4 minutes until the vegetables are softened but not mushy.

Stir in 1 can of diced tomatoes, 1 can of drained and rinsed black beans, and preferred seasonings like 1 teaspoon each of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Cook for another 2-3 minutes.

Lower the skillet's heat and gently fold in the cooked quinoa. Allow everything to warm together for about 2 minutes. Then, sprinkle 1 cup of shredded cheese on top and cover the skillet with a lid for 2-3 minutes to melt the cheese.

Serve and garnish with fresh avocado slices, chopped cilantro, green onions, and a dollop of Greek yogurt or sour cream.