Cook quinoa according to package directions, cool completely

Rinse lima beans and drain well

Dice red bell pepper into small pieces

Whisk together olive oil, lime juice, cumin, paprika, and salt

Combine quinoa, lima beans, corn, and bell pepper in bowl

Toss with dressing until well coated

Pack in container with hard-boiled egg halves on top

Refrigerate until ready to pack lunch

Can be served cold or at room temperature