Quinoa, Black Bean and Corn Tacos

1 1/2 cups cooked quinoa (1/2 uncooked)
1 Tbsp olive oil 
1 medium onion, diced 
3 cloves garlic, crushed 
1 cup vegetable or chicken stock
400g can diced tomatoes
1 tsp chilli powder 
1 tsp ground cumin 
1/2 tsp paprika 
1/4 tsp cayenne pepper 
1/4 tsp ground coriander 
Salt and pepper, to taste 
1 1/2 cups frozen corn 
800g can black beans, drained and rinsed 
juice of 1 lime 
1/2 cup fresh coriander, chopped 

Toppings:
Corn or wheat tortillas 
Lettuce
Cheese 
Avocados
Tomatoes 
Hot sauce
Sour cream

Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in stock, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 mins, until mixture has thickened. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and fresh coriander. Serve warm over tortillas with desired toppings.

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