Heat olive oil in a large saute pan over medium heat.
Saute onion, garlic, and jalapeno for 3-4 minutes, until onions begin to become translucent and garlic is super fragrant. Be sure to stir often to avoid sticking.
Add in the Gardein Beefless Ground, breaking up any chunks and stirring to distribute the onion mixture. Cook for another 4 minutes or so.
Add the black beans, tomatoes, paste, and ¾ cup of the vegetable broth. Stir to thin tomato paste, and combine all ingredients evenly.
Stir in remaining broth and rinsed quinoa, distributing all ingredients in the pan evenly. Season to taste with Italian seasoning, pepper flakes, salt, & pepper. Add more broth if you feel it's a bit dry - the quinoa needs plenty of liquid.
Bring everything to a boil for one minute, then cover pan and reduce heat to low, and simmer for about 15-20 minutes, or until quinoa is done cooking.
Serve as is, or top with your favorite chili toppings - dairy free cheese, yogurt, or crumbled crackers. Enjoy!