In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).
Add garlic and stir; sauté for thirty seconds (or until fragrant).
Add rinsed quinoa (3/4 cup), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir to coat.
Add vegetable broth (1.5 cups), stir, and bring to a boil.
Turn heat to low and simmer covered for approximately 20 minutes, or until quinoa is cooked.
Stir in frozen corn (1 cup), black beans (3 cups), and fresh cilantro (1/2 cup); continue cooking on low heat until beans and corn are heated through (about 5 minutes). Taste and adjust seasoning as necessary.
Serve, and top with optional fixings in a bowl or in a wrap as a burrito if desired.
You can use any kind of quinoa you want, but I prefer white colored quinoa because I think it cooks a little faster, and the texture is lighter and fluffier. Rinsing it first in a mesh sieve will take away some of the bitter flavor.
Store leftovers in an airtight container in the fridge. They will stay good for 3-5 days.
Ingredient substitutions: use rice or orzo in place of the quinoa (adjust liquid accordingly), pinto beans or a combo instead of black beans.
Make it extra spicy by adding a diced jalapeño pepper with the bell pepper and/or adding more cayenne pepper. Make it mild by omitting the cayenne pepper.