1. Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness and set aside to drain well.

2. Heat a large deep skillet over medium heat and add the olive oil. Stir in the diced onion and chopped bell pepper and cook for 3 to 4 minutes until they begin to soften.

3. Add the minced garlic and drained quinoa to the skillet and cook for 1 to 2 minutes, stirring frequently, until the quinoa smells lightly toasted.

4. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well so the vegetables and quinoa are evenly coated in the spices and let them cook for about 30 seconds to bloom the flavors.

5. Pour in the vegetable broth and the can of diced tomatoes with green chiles, including all the juices. Stir, scraping the bottom of the pan to release any browned bits.

6. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 18 to 20 minutes, or until the quinoa is tender and most of the liquid is absorbed.

7. Remove the lid and stir in the black beans and corn. Cook uncovered for 3 to 5 minutes more, stirring occasionally, until the beans and corn are heated through and the mixture is fluffy and slightly saucy.

8. Take the skillet off the heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime if needed.

9. Serve the Mexican quinoa in bowls topped with diced avocado and any extra toppings you like, such as sour cream, shredded cheese, or tortilla chips.