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In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).
Add garlic and stir; sauté for thirty seconds (or until fragrant).
Add rinsed quinoa (¾ cup), cumin (1 teaspoon), cayenne pepper (¼ teaspoon), ½ teaspoon kosher salt, and ¼ teaspoon black pepper; stir to coat.
Add vegetable broth (1.5 cups), stir, and bring to a boil.
Turn heat to low and simmer covered for approximately 20 minutes, or until quinoa is cooked.
Stir in frozen corn (1 cup), black beans (3 cups), and fresh cilantro (½ cup); continue cooking on low heat until beans and corn are heated through (about 5 minutes). Taste and adjust seasoning as necessary.
Serve, and top with optional fixings in a bowl or in a wrap as a burrito if desired.