Now this is what we like to call comfort food that tastes great even as leftovers the next day!
In a medium saucepan, add the quinoa with 300ml of water, bring to a low boil and cook for 10 minutes. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.
While the quinoa is cooking, warm the oil in a large pot over medium heat. Add the onion, jalapeno, peppers, and garlic then cook for 3 minutes. Mix in the curry powder and continue to cook for 2 more minutes.
To the pot, pour in the diced tomatoes, chopped tomatoes, and vegetable broth. Bring to a boil and cook for about 5 minutes. Add the beans, corn, cooked quinoa and apple cider vinegar and cook until heated through, (about 5 minutes).
Season with salt to taste, serve with avocado, coriander, lime juice, sour cream, shredded cheese and enjoy!