Sauté the onions in a dry skillet over medium heat for about 2 minutes until the onions start to get a bit of color.

In a small pot, bring the quinoa up to a simmer in the broth or water for about 15 minutes until tender to the bite.

When the onions start to have color, drizzle in half of the olive oil, pinch of salt and sauté to coat. Cut the ends off of the zucchini, cut in half lengthwise and then again into thin slices. Once the onions start to feel tender, remove from the pan and set aside. Add the zucchini to the same skillet with a splash of the olive oil. Sear the zucchinis on each side. Season each side with a pinch of salt. The goal is to see a bit of color on each side.

Remove and place the zucchinis with the onions. Toss in the corn kernels, garlic and jalapeños with the remaining olive oil. Season with a pinch of salt, the ground cumin, smoked paprika or chili powder and the ground coriander. Saute lightly to combine. Add in the onions, zucchini and toss.

Warm a tortilla in a dry skillet over medium low heat just until it is flexible. Fill the tortilla with a portion of the quinoa, the saute of vegetables and the cheese. Fold two of the sides in together. Take the bottom middle side and fold up and over the filling. Tuck under the filling and roll up into a burrito. Wrap in foil to be baked at another time or place in a baking dish.

If desired, drizzle with a favorite sauce or leave dry. Bake at 350 for about 8-12 minutes until warmed through.