In a small pot, cook 1 1/2 c quinoa according to package instructions (2:1 water to quinoa ratio), about 15 minutes.
While the quinoa is cooking, heat the butter in a sauté pan over medium-high heat.
Add the zucchini, onion, and bell pepper. Sauté until the veggies begin to soften.
Add the corn, jalapeño and garlic. Sauté until fragrant.
Add the diced tomatoes and spices, reduce heat to simmer.
Once the quinoa is cooked, add it to the tomato mixture.
Stir in cheddar cheese and top with cilantro, fresh lime and avocado to serve.