In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil.

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.

Add the diced red onion and cook until softened, about 3-4 minutes.

Stir in the garlic and cook for an additional 30-60 seconds.

Add the diced red bell pepper and cook until slightly tender, about 5-10 minutes.

Add the black beans and corn to the skillet with the vegetables. Stir to combine.

Season with ground cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper.

Cook for another 2-3 minutes until everything is heated through.

Add the cooked quinoa to the skillet and mix well until evenly combined with the beans and vegetables.

Remove from heat and stir in the fresh lime juice and chopped cilantro.

Taste and adjust seasoning if needed.

Serve warm, topped with optional toppings like avocado, cherry tomatoes, sour cream, or shredded cheese.