Heat the oil in a large skillet over medium-high heat. Add the onions and garlic to the pan and cook for 1-2 minutes or until softened and fragrant.
Add ground beef to the pan and brown for about 6-7 minutes. Drain off any fat.
Next, stir in spices and cook for one minute until fragrant.
Add corn, beans, and broth to the pan. Turn the heat to high and bring broth to a boil.
Once boiling, add quinoa to the pan, stirring to ensure that it’s covered with liquid. Turn down heat to medium low and simmer for 15-20 minutes, or until the liquid has absorbed and quinoa has cooked through.
Stir in tomatoes. Remove pan from heat, cover and allow to sit for 5 minutes.
Portion out the beef and quinoa mixture and serve taco bowls with desired toppings.