Recipe courtesy of House Vegan! \tHeat the vegetable oil in a medium-sized pot over medium heat. Add the onions and cook them until they begin to brown. Stir in the garlic, and add the uncooked quinoa and vegetable broth. Bring the mixture to a boil, reduce the heat to low, cover and allow the mixture to simmer for 20-25 minutes or until the liquid is absorbed. Fluff the quinoa with a fork. \tWhile the quinoa cooks preheat the oven to 350 degrees F. In a blender, combine all of the sauce ingredients, and blend until it's smooth. Pour the mixture into a saucepan over medium heat, and whisk the sauce continuously until it thickens considerably, but is still pourable. Remove the pan from the heat, and taste the sauce for salt. Set it aside for later. \tCombine the filling ingredients in a large bowl. Add the quinoa ground, 2\/3 of the sauce, and stir everything to combine. Taste the mixture for salt and set aside. \tTake the bell peppers, and cut off the tops. Pull out the seeds to make a hollow vessel. Stuff the peppers with the filling mixture (you'll have leftovers), and place them in an oven-safe dish. Drizzle the remaining sauce over the peppers, and bake them, uncovered, for 30 minutes. \tServe immediately garnished with the pickled jalapenos and avocado.