2. Add in the minced garlic and jalapeño and cook until fragrant
3. Add in the water, quinoa, and salt
4. Bring to boil, reduce to simmer, and cook until tender, about 15 minutes
5. Remove the skillet from the heat and allow to rest covered for 10 minutes
6. Stir in the baby spinach, arugula, black beans, and pickled jalapeños, garnish with fresh lime
juice
7. Serve immediately
