Use a wire mesh sieve to rinse the quinoa very, very well (this removes the bitter taste). If you don’t have a wire mesh sieve, you can put the quinoa in a bowl with water, swish it around and carefully pour off the water. Repeat this process until the water is fairly clear.
Put the rinsed quinoa in a medium pot along with the clove of garlic (minced), salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.
While the quinoa is cooking, prepare the pico de gallo according to these directions (it’s as easy as chop and stir). Rinse the black beans well in a colander and allow the excess water to drain off.
When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.
Lightly toast the tortillas in a skillet over medium heat until each side is just slightly golden brown (tortillas should still be pliable). To make each taco, place about 1/4 cup of the quinoa/black bean mixture in the center of a tortilla. Add about 1-2 tablespoons of pico de gallo, one slice of avocado, and a few sprigs of cilantro. Fold and eat!
*I used black beans that I had cooked in my slow cooker, but you can replace this with one 15-ounce can of black beans.