Rinse the quinoa thoroughly under cold water.
Cook the quinoa in vegetable broth according to package instructions.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add the diced bell pepper and zucchini to the skillet, sautéing for about 5 minutes.
Stir in the cherry tomatoes, black beans, and cumin into the skillet and cook for an additional 3-4 minutes.
Combine the vegetable mixture with the cooked quinoa in the skillet, seasoning with salt and pepper.
Garnish with fresh cilantro before serving.