Heat oil in a large skillet over medium heat. When oil is shimmering, add onion and poblano pepper. Sauté until softened, about 4-6 minutes.
Add garlic and sauté for 30-60 seconds until fragrant.
Now add the chili powder, cumin and smoked paprika. Heat until fragrant for about 30 seconds.
Pour in the tomatoes and lightly simmer for 2-4 minutes until the liquid cooks down a bit (it doesn't have to completely cook down).
Add the quinoa, broth, black beans, corn, and salt. Stir to combine. Cover pan and raise heat to bring to a high simmer. Once simmering, reduce heat to maintain a mild simmer (If the heat is too high, the broth will evaporate too fast). Cook until liquid is gone and quinoa is soft and fluffy. About 20-25 minutes.
Remove from heat and fluff with a fork. Add chopped cilantro and squeeze in the lime. Taste for seasoning and add more if needed. Serve with avocado slices on the side. Enjoy!
Topping ideas: vegan sour cream, salsa, hot sauce, creamy chipotle sauce.Serving ideas: serve as a meal or a side. Goes great with tortilla chips and a salad or as a filling for burritos.This recipe is mildly spiced. If you want it spicier, you can sauté a serrano or jalapeño pepper with the onions. Just deseed them and slice them first. A pinch of cayenne pepper works well too.