Begin by cooking the quinoa. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.

Add the minced garlic to the skillet, cooking for an additional minute until fragrant.

Increase the heat to medium-high and add the ground turkey to the skillet. Cook until browned, breaking it apart with a spoon, about 7-10 minutes until fully cooked and no longer pink.

Stir in the smoked paprika, cumin, salt, and pepper. Then, add the black beans and corn, cooking until warmed through, about 3-4 minutes.

Once the quinoa is ready, fluff it and divide it into four serving bowls. Top each bowl with the turkey mixture.

Squeeze fresh lime juice over the bowls and garnish with chopped cilantro and sliced avocado, if desired.