In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit with the lid on for another 5 minutes.

While the quinoa is cooking, in a large bowl, combine the black beans, corn, cherry tomatoes, chopped lettuce, red onion, cumin, paprika, salt, and pepper. Toss everything together until well mixed.

Fluff the cooked quinoa with a fork and divide it among serving bowls. Top each bowl with the black bean and corn mixture.

Garnish each bowl with diced avocado, fresh cilantro, and a squeeze of fresh lime juice.

Grab a spoon and savor every delicious bite of your Best Quinoa Taco Bowl!