Finely mince garlic. Drain and rinse beans.
Heat olive oil in a medium saucepan over medium-high heat.
Add garlic to hot pan and sauté until fragrant, about 1 minute.
Stir in the the quinoa, veggie broth, beans, diced tomatoes, corn, cumin, onion powder, chili powder, and salt.
Bring to a boil, then reduce heat to medium-low and cover; simmer for about 25 minutes or until the liquid is fully absorbed, then remove from the heat.
Stir in chopped cilantro and lime juice.
Top with cheese, salsa, diced avocado, and/or sour cream as desired; serve mango slices on the side.