Place the vegetable broth in a medium saucepan. Bring to a boil, add the quinoa, and cook according to package directions. Once it is cooked, remove from heat and fluff with a fork. Set aside.

Combine the olive oil, Greek yogurt, vinegar, garlic, cimin, salt, pepper, cilantro, jalapeno, and the juice of a lime in a bowl. Mix well.

In a large bowl, add the black beans, tomatoes, and cooked quinoa. Stir to combine. Then add your avocado and the dressing to the bowl (as much as you would like). Gently fold in the dressing to the quinoa mixture. Garnish with a few cilantro leaves and put the remaining dressing on the side.