Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa along with a pinch of salt, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until all the liquid is absorbed. Once done, remove it from heat and let it sit covered for 5 minutes before fluffing with a fork.

While the quinoa cooks, prepare the toppings. Dice the red bell pepper, slice the avocado, and chop the red onion and cherry tomatoes. Drain and rinse the black beans, and if you're using frozen corn, thaw it by running it under warm water for a few minutes.

Next, sauté the vegetables and beans. Heat a skillet over medium heat and drizzle in a bit of olive oil. Add the diced bell pepper and cook for 2 to 3 minutes until it softens slightly. Stir in the black beans, corn, and taco seasoning, and cook everything together for another 3 to 4 minutes, stirring occasionally.

For the dressing, whisk together Greek yogurt, fresh lime juice, honey, and hot sauce in a small bowl. Taste and adjust the seasoning as needed to balance the flavors.

To assemble the quinoa taco bowls, divide the fluffy quinoa into individual serving bowls. Top each one with the sautéed vegetables and black beans. Add fresh cherry tomatoes, avocado slices, red onion, shredded lettuce, and cheese. Finally, drizzle the yogurt-lime dressing over the top, garnish with fresh cilantro, and finish with a squeeze of lime juice for a burst of brightness.