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

While quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced bell pepper and sauté for about 5 minutes until slightly softened.

Add black beans, corn, cumin, paprika, salt, and pepper to the skillet. Stir well and cook for an additional 5 minutes until heated through.

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

Remove from heat and squeeze fresh lime juice over the mixture. Mix well to incorporate the lime flavor.

Divide the quinoa and vegetable mixture into meal prep containers. Top each serving with sliced avocado.