Add diced onion and jalapeño, then sauté until softened and fragrant.

Stir in minced garlic and cook briefly until aromatic without browning.

Add the rinsed quinoa and stir for a minute so the grains lightly toast in the oil.

Pour in the vegetable broth and diced tomatoes with their juices.

Mix in the black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper.

Stir everything together until evenly combined and colorful.

Bring the mixture to a gentle boil, then reduce the heat to low.

Cover the skillet and simmer until the quinoa becomes fluffy and most of the liquid is absorbed.

Remove the lid and fluff the quinoa gently with a fork for a light texture.

Stir in fresh cilantro and lime juice for brightness and freshness.

Top with diced avocado and shredded cheddar cheese before serving warm.