Cook the quinoa: Rinse quinoa under cold water until it runs clear. Add to a pot with broth, bay leaf, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork and discard the bay leaf.

Sauté the veggies: Warm olive oil in a large skillet over medium heat. Add red onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened.

Add corn and beans: Stir in corn and black beans. Sprinkle in cumin, chili powder, smoked paprika, garlic powder, and a few grinds of black pepper. Cook 3–4 minutes, stirring, until warmed and fragrant.

Mix the dressing: In a small bowl, whisk lime juice, olive oil, honey, grated garlic, and a pinch of salt. Taste and adjust acidity or sweetness as needed.

Assemble the bowls: Spoon a base of quinoa into each bowl. Top with the warm bean-and-veggie mixture. Add avocado, cherry tomatoes, cilantro, and cheese if using. Drizzle with the lime dressing and add jalapeño and lime wedges to finish.

Taste and tweak: Add a pinch more salt, an extra squeeze of lime, or a sprinkle of chili flakes if you want more heat.