In a medium saucepan, combine quinoa with water or broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.
Heat a large skillet over medium high heat. Add 1 teaspoon oil, corn and bell pepper. Sauté for 5-6 minutes, until peppers are slightly charred and corn starts to pop. Transfer to a bowl.
Wipe out the pan. To the same pan, add the remaining 1 teaspoon of oil. Add the ground protein and use a spatula to break it apart. Cook until browned, about 6-7 minutes. Stir in the remaining 2 tablespoons of taco seasoning and cook for an additional 2 minutes.
Divide the cooked quinoa among 6 bowls or meal prep containers. Then, evenly distribute corn and pepper mixture, cooked taco protein, black beans, and tomatoes (*see note below for the breakdown of amounts per bowl).
Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.