Bring a small pot with quinoa, 1 cup water, vegetable base, ¼ tsp. salt, and a pinch of pepper to a boil over high heat. Cover and reduce heat to medium-low. Cook until tender, 14-16 minutes. Remove from burner. Set aside covered. While quinoa cooks, prepare ingredients.

Zest and halve lime. Quarter one half and juice remaining half. Mince cilantro, stems and leaves. Mince garlic. Peel and halve shallot. Cut into ¼" dice. Drain black beans. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and slice thinly. Core tomato and cut into ¼" dice.

In a mixing bowl, combine 2 Tbsp. lime juice, 1 Tbsp. olive oil, cilantro, 1 tsp. lime zest, half the garlic (reserve remaining for black beans), ¼ tsp. salt, and a pinch of pepper. Set aside.

Place a medium pan over medium heat. Add 1 Tbsp. olive oil and shallot to hot pan. Stir often until softened, 1-2 minutes. Add remaining garlic and cook, 1 minute. Add black beans, ¼ cup water, and taco seasoning and bring to a boil. Lower to a simmer, cover, and cook 5 minutes. Season with a pinch of salt. Remove from burner.

Plate dish as pictured on front of card, placing quinoa in a bowl and topping with black beans, avocado and tomatoes. Drizzle vinaigrette over top and squeeze lime quarters over plate, if desired. Bon appétit!