Rinse the quinoa under cold water and drain.

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy.

While the quinoa is cooking, heat olive oil in a large skillet over medium heat.

Add the diced onion and minced garlic to the skillet, sautéing until the onion becomes translucent (about 5 minutes).

Stir in the chopped bell peppers and continue to cook for another 3-4 minutes until they soften.

Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook for an additional 5 minutes.

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir until well combined.

Serve hot, topped with diced avocado and garnished with fresh cilantro.