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Add quinoa and water to a small saucepan. Bring water to boil, reduce to simmer and cover on low heat for 15 minutes.
While the quinoa is cooking, thinly sliced the bell peppers (or use a spiralizer). Repeat with red onion and then finely chop the jalapeno.
Heat a non-stick skillet over medium heat. Add vegetables (along with a splash of water or oil, if desired) and cook until vegetables have started to soften. Stir in spices.
When ready to serve, mix lime juice and cilantro into the quinoa. Divide equally between four plates along with equal parts peppers and beans. Garnish with avocado and cilantro if desired and enjoy!