Finely chop the onion, red pepper, and fresh tomato. Mince the garlic cloves.

In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the onion and red pepper for 3–4 minutes until translucent. Add minced garlic and cook for another minute.

Combine the chopped tomato, cumin, coriander, smoked paprika, and a sprinkle of salt. Stir for about 2 minutes. Rinse quinoa and add it to the skillet with corn and black beans.

Pour in 2 cups of water or vegetable stock. Bring to a gentle boil, reduce heat, cover, and let simmer for about 15 minutes until quinoa is fluffy.

After 15 minutes, turn off the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork.

Serve warm, garnished with avocado slices, fresh cilantro, and a drizzle of lime juice.