Wash, seed and dice the red pepper. Peel and dice the onion. Saute the pepper and onion in the olive oil over medium low heat until they are tender. Add the paprika, cumin, coriander, pepper, and garlic and saute for 30 seconds. Then add the broth and bring it up to a boil.
Next, add the quinoa and turn the heat down to medium. Simmer for 10 minutes. Now add the corn, peas, and tomatoes. Bring the soup back up to a boil, turn the heat back down to medium, and simmer for another 10 minutes.
Chop the cilantro, cube the avocado, and get the cheese crumbles ready. Sprinkle some of each atop each bowl of soup and enjoy!