Start by finely chopping the onion, red pepper, and fresh tomato. Mince the garlic until it's fragrant.

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and red pepper. Sauté for about 3-4 minutes.

Stir in the chopped tomato, minced garlic, and your spice mix. Cook for 2-3 minutes, stirring frequently.

Rinse 1 cup of quinoa under cold water. Drain well and add to the pan along with corn and black beans. Pour in vegetable stock, stirring until combined.

Cover the pan with a lid and reduce the heat to low. Let the quinoa simmer for about 15 minutes.

After 15 minutes, turn off the heat and let the quinoa sit, covered, for an additional 5 minutes.

Garnish with sliced avocado, fresh cilantro, and lime juice before serving.