Finely chop the onion, red pepper, and fresh tomato, and mince the garlic. This will take about 5 minutes.

In a large pan, heat 2 tablespoons of olive oil over medium heat for about 1 minute. Add the chopped onions and red peppers, sautéing until the onions are translucent (about 5 minutes).

Stir in the chopped tomato along with the spice mix. Cook for an additional 3-4 minutes until the tomato breaks down.

Rinse 1 cup of quinoa under cold water, then add it to the pan with canned corn and black beans. Pour in 2 cups of vegetable stock and stir well.

Bring the mixture to a light simmer over high heat, which should take about 2-3 minutes.

Reduce the heat to low, cover the pan, and let cook for 15 minutes. Turn off the heat and let sit covered for an additional 5 minutes.

Gently fluff the quinoa with a fork and serve hot, garnished with sliced avocado, cilantro, and lime juice.