Start by washing and chopping all your vegetables: finely dice the broccoli, red bell pepper, and garlic. Rinse quinoa under cold water in a fine-mesh strainer.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to low and cover, simmering for about 15 minutes until fluffy.

While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped broccoli, red bell pepper, and minced garlic. Sauté for about 5-7 minutes until tender.

Add the cooked quinoa and drained black beans to the skillet. Stir everything together gently and cook for another 3-5 minutes until heated through.

Sprinkle in cumin, smoked paprika, salt, and black pepper. Stir well, adjusting the seasoning to your liking, and cook for another minute.

Serve directly from the skillet or divide into bowls. Top each serving with slices of avocado, cilantro, and a squeeze of lime juice.