In a large pot, bring the water or vegetable broth to a boil. Add the quinoa and reduce to a simmer, covering it for about 15 minutes until fluffy.

While the grains are cooking, heat olive oil in a large skillet over medium heat. Add the diced bell pepper and zucchini, sautéing until tender, about 5-7 minutes.

Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes, allowing the tomatoes to soften and release their juices.

Add the drained black beans to the skillet, mixing everything well. Season with cumin, salt, and pepper to taste, heating through for about 2 minutes.

Once the quinoa is cooked, remove it from heat and fluff it with a fork.

Start with a base of quinoa in each bowl. Top with the sautéed vegetable and black bean mixture.

Place slices of avocado on top of the bowls. Finish with a sprinkle of fresh cilantro and a squeeze of lime juice.

Serve immediately while everything is warm.