Fry chopped red onion and bell pepper in olive oil for 5 minutes. Stir vegetables and turn on low heat.
Add corn, tomatoes and quinoa to the pan.
Pour in the broth, and also add salt and spices. Stir and cook covered over low heat for 20 minutes. Make sure that the liquid does not boil away, add if necessary (broth or water).
Finished quinoa should be soft.
Serve with avocado, fresh parsley and lime wedges.
Notes
Nutrition information is calculated without toppings or garnish. Refrigerate leftovers in an airtight container.