Rinse the quinoa under cold water to remove any bitterness. In a medium pot, combine the quinoa and halal vegetable broth (or water). Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the diced bell pepper to the skillet and cook for 3-4 minutes until slightly tender.

Stir in the black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and cook for 5 minutes, allowing the flavors to meld together.

Add the cooked quinoa to the skillet and stir to combine everything evenly. Cook for another 2-3 minutes to heat through.

Sprinkle the shredded halal cheddar cheese evenly over the top. Cover the skillet and let it cook on low heat for 2-3 minutes, or until the cheese is melted and bubbly.

Remove from heat and garnish with chopped fresh cilantro, if desired. Serve warm with lime wedges on the side for added freshness.