Dice the onion and bell paprika, chop the garlic very finely.
Heat the oil in a big frying pan over medium heat. When hot, add the onion and bell paprika. Cook for about 5 minutes, stirring from time to time, until soft.
Add the garlic and the spices. Cook for about 30-60 seconds.
Rinse the quinoa thoroughly with cold water and drain. Add to the pan along with the broth and canned tomatoes. Season lightly with salt and pepper, stir, bring to a boil. Cover (the lid should be well fitted) and cook over low heat for 20 minutes or until the quinoa is cooked (taste it - it should be soft with a bite to it and you should see that it has popped open, revealing the germ of the kernel).
Add drained beans, corn, chopped cilantro, and lime/lemon juice. Stir everything together and season with salt and pepper to taste.
Top with shredded cheese, cover the pot, and cook over low heat for 2-3 minutes until the cheese is melted.
Serve with avocado slices, a dollop of sour cream/yogurt, and sunny-side-up eggs.