Rinse the beans (if canned) and mix in 1/2 teaspoon of cumin, all spice, and 1 teaspoon minced garlic. Salt to taste and set aside.

Thoroughly rinse the quinoa in a fine mesh sieve toremove the bitterness. Combine the quinoa, 1 1/2 cup water, salt, and remaining cumin to a pot and bring to a boil.

Set the pot to the lowest heat, cover and cook for 15 minutes. Let it stand covered for 5 minutes, fluff with a fork, mix in the cilantro and set aside.

Heat the oil over medium to low heat in a large skillet. Add the remaining garlic and cook for 30 seconds, being careful not to let it burn.

Add the bell peppers, zucchini and corn and sauté for 4-5 minutes. Mix in the chili powder, salt to taste.

Cook for another minute and set aside.

Combine all the ingredients for the salsa in a large bowl and set aside.

To assemble the burrito bowl, layer the quinoa, beans, vegetables, spinach and salsa in a large bowl or deep dish.

Top with cheese and/or diced avocado if desired.