Bring the quinoa and chicken broth to a boil and simmer until fluffy and done.
Heat oil in a large skillet, add onion, garlic and jalapeno and cook until done. At this point add cumin and chili powder and combine. Add corn, enchilada sauce and corn and add 1 ½ cups of cooked quinoa and stir until combined.
Top it with cheese and bake it for 15 minutes.
Just before serving, garnish with cilantro, tomato and avocado and serve warm.