Preheat oven to 425 degrees

Rinse tomatillos and set in a bowl with warm water. Let sit for 10 minutes to help loosen husks. Then gently work to remove husks and any sticky residue. Dry, slice in half and place on a baking sheet. Drizzle with 1 tbsp of olive oil, salt/pepper, and toss. Roast for 20-30 minutes, until tomatillos are golden and soft.

Remove from the oven, let cool, and transfer (tomatillos and their juices) to a high-speed blender. Add a large handful of cilantro (a little more than you think). Working slowly, begin to blend on low speed for 15 seconds and gradually increase speed. Allow blender to run for 30-60 seconds until tomatillos are thoroughly pureed. Set tomatillo and cilantro puree aside.

In a heavy bottom dutch oven, heat 3 tbsp of olive oil over medium low heat. Add chopped onion and cook for 3-5 minutes until nicely browned. Add garlic, cumin, and chili powder. Cook for an additional minute, just until garlic and spices are fragrant.

Add rinsed quinoa and beans to the pot. Stir.

Add 3 cups of vegetable or chicken stock, tomatillo/cilantro puree (should be about a cup and a half of puree, add more stock if not), salt and pepper to the pot and gently stir.

Bring chili to a simmer, cover with lid and allow the quinoa to cook for 20 minutes at a low simmer.

Remove lid. If quinoa absorbed too much liquid, adjust by adding a small amount of stock (work with 1/4 cup at a time until you have a consistency you like). Add the juice of two limes, stir.

Taste and adjust seasoning.

To serve, ladle soup into individual bowls. Top with additional cilantro, lime, avocado and jalapeno slices.