In a medium mixing bowl, toss together the quinoa, lime, cilantro, and black beans. Divide into two dinner bowls.
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the bell pepper noodles and season with garlic powder, chili powder, salt, and pepper. Toss well to coat and let cook for 5 minutes or until crisp tender. Divide into the two bowls with the quinoa and set aside.
Add the eggs to the pan and stir until scrambled. Divide onto the bowls with the peppers.
Top the bowls with avocado and salsa.