Add oil to a large skillet and heat over medium for 1-2 minutes or until it begins to shimmer. Add onion and pepper and cook approximately 5 minutes until the vegetables start to soften.
Add the quinoa, broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper. Stir well to combine.
Cover and continue to cook for about 20 minutes over medium-high heat until the quinoa is done; stir occasionally.
Dice avocado and chop cilantro.
Remove quinoa mixture from the heat and stir in avocado, lime juice, and cilantro; salt and pepper to taste. Top with sour cream and cheese to taste.