Rinse the quinoa under cold water, then combine it with vegetable broth or water in a medium saucepan.

Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

In a large skillet, heat olive oil over medium heat. Sauté the diced red onion and red bell pepper for about 5 minutes until softened.

Add corn and black beans to the skillet, cooking for an additional 3-4 minutes. Season with cumin, salt, and pepper.

Transfer the cooked quinoa to a large serving bowl and fluff it. Add the sautéed vegetable mixture and mix gently.

Top with diced avocado, squeeze lime juice over the top, and garnish with chopped cilantro.