Boil quinoa in 2 cups of water until water has absorbed.
Dice onion and capsicum and saute in pot with a little oil until onions have browned and capsicum is soft
Crush garlic in garlic crusher and add to pot. Cook until becomes fragrant.
Add remaining dried spices as well as canned tomatoes, kidney beans and cooked quinoa and cook for 10-15 minutes further (or longer to let flavours develop if you have the time)
Mix in corn kernals
Top with vegan sour cream, lime juice, avocado and fresh coriander (if you like coriander)
Serve with good quality corn chips or whole-wheat tortilla chips.
Recipe by Talida Voinea at https://talidavoinea.au/mexican-quinoa-with-kidney-beans/