Start by rinsing the quinoa under cold water to remove the bitter coating.

In a pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce to a simmer and cover, cooking for about 15 minutes until fluffy.

In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.

Stir in minced garlic and diced bell pepper, cooking for another 3 minutes to build the aromatic base.

Add the black beans and corn to the pot, mixing well. Allow to heat through for about 5 minutes.

Sprinkle in chili powder, cumin, cayenne, salt, and pepper. Stir well to ensure all ingredients are coated with the spices.

Once the quinoa is cooked, fluff it with a fork and add it to the vegetable mixture. Mix until everything is well incorporated.

Divide the spicy bowl mixture into serving bowls. Top with avocado slices, fresh cilantro, and a wedge of lime for an extra zing.