Heat non-stick skillet over medium heat with oil. Add Brussels, squash, red onion and bell pepper, season with salt, smoked paprika and garlic powder and cook for 7 minutes stirring occasionally
Add pinto beans, corn, quinoa and ¼ cup water, do not stir and cover the pan and cook for 3 minutes
Open cover, stir and then cook for an additional 2 minutes to assure that all is hot and veggies are fork tender
Garnish with green onion, avocado and a squeeze of lime.