Add quinoa and vegetable stock to a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool slightly.

While quinoa cooks, prepare the zesty lime dressing by whisking together olive oil, lime juice, minced garlic, cumin, smoked paprika, honey, and a pinch of salt and pepper in a small bowl.

Heat the black beans and edamame in a small pan over medium heat for 3-4 minutes until warmed through, then season with a pinch of salt and cumin.

Prepare all fresh vegetables: halve the cherry tomatoes, dice the red bell pepper, slice the spring onions, dice the avocado, and chop the coriander.

Divide the cooked quinoa evenly among four serving bowls as the base.

Arrange the black beans, edamame, sweetcorn, cherry tomatoes, red bell pepper, and avocado in sections on top of the quinoa.

Drizzle each bowl generously with the zesty lime dressing and garnish with spring onions and fresh coriander.

Season with additional salt and pepper to taste, and serve immediately or refrigerate for up to 3 days for meal prep.