Heat a pan on the stovetop. Add quinoa and toast for a few minutes (optional).
Add vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring frequently. Let sit for 5 minutes until the vegetable broth is absorbed and quinoa is fluffy and tender.
Heat pan on stove. Add olive oil and onions. Cook until translucent.
Add salt and chopped red peppers. Cook until crisp tender*.
Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Add ¼ cup enchilada sauce to quinoa. Mix well. Assemble bowls with red pepper and onions, black beans, and corn. Drizzle enchilada sauce on top of each bowl.
Notes
*At this point you can add black beans and corn to heat them through, if desired.