Add the quinoa and broth to a small saucepan. Bring the mixture to a boil. Give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the liquid is absorbed.
Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork.
Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the pepper, corn, cumin, paprika, salt and cayenne. Cook for about 4 to 5 minutes, until the veggies are tender but still a touch crisp.
Remove from the heat. Stir in the cooked quinoa and the black beans. Taste and season with a little extra salt / cayenne as needed.