Heat the oil in a Dutch oven over medium heat until it shimmers. Add the onion and bell pepper and cook until softened, about 5 to 7 minutes. Stir in the garlic, paprika, coriander, and cumin and cook until fragrant, keeping the spices moving so they do not burn. Pour in the broth and add the potatoes, then bring the liquid to a boil over high heat. Reduce the heat to medium-low and simmer gently for 10 minutes.

Stir in the quinoa and continue to simmer for 8 minutes. Add the corn and simmer until both the potatoes and quinoa are just tender, about 5 to 7 minutes. Stir in the tomatoes and peas and let the stew heat through, about 2 minutes.

Remove the pot from the heat and season with salt and pepper to taste. Serve hot, topped with the queso fresco, avocado, and cilantro.