In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

While the quinoa cooks, heat a skillet over medium heat. Add the diced red onion and bell pepper, sautéing for about 5 minutes, or until the vegetables are tender.

Add the corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and heat through for another 3-4 minutes.

Once the quinoa is cooked, fluff it with a fork and divide it among serving bowls.

Top each bowl of quinoa with the sautéed vegetable and bean mixture, sliced avocado, and halved cherry tomatoes.

Drizzle with fresh lime juice and garnish with chopped cilantro before serving.