Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Using plastic gloves, cut poblano peppers in half and remove seeds.

If you are using flax eggs, combine ground flax seeds with warm water and set aside.

In a medium bowl combine milk, sour cream and agave nectar. In a large bowl combine cornmeal, quinoa flour, baking powder, smoked paprika, chili powders and sea salt. Add the milk mixture and the flax eggs (or eggs) and whisk until well combined. Set mixture aside to thicken.

Spray a large skillet with cooking spray and heat to medium. Add chopped onion and cook for 5 minutes. Add jalapeño and cook for 8 minutes more. Add garlic and cook for 30 seconds. Add in cooked quinoa, and corn and cook for 3 to 4 minutes or until heated through. Add quinoa mixture to the cornbread and stir well.

Stuff poblano pepper halves with the cornbread mixture and place on prepared dish. Bake for 30 minutes. Sprinkle with cheese and bake for 5 minutes longer. If desired, serve with salsa or sour cream.