• Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
• Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
• Add in the garlic and cook, stirring constantly,  for 30 seconds.
• Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn. 
• Pour in the vegetable stock. Give it a gentle mix.
• Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
• Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
• Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.

Slow Cooker Instructions:

• Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
• Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant Pot Instructions:

• Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
• Next, mix in the minced garlic and cook for 30 seconds or so. 
• Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined. 
• Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
• Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!