Cook quinoa: Cook quinoa by combing quinoa with water in a small pot, covering, and bringing to a boil. Then reduce to a simmer until the water is absorbed, about 12-15 minutes. Then uncover and let sit five minutes, then fluff with a fork.
⅔ cup quinoa, 1 ⅓ cups water
Cook vegetables: Meanwhile, heat oil in a large pan over medium-high heatl. Add sliced bell pepper, sliced onion, corn, cumin, and a pinch of salt and pepper and cook until soft, about five minutes. Then add black beans and sun-dried tomatoes (with the sun-dried tomato oil) and cook for another 3 minutes.
2 teaspoons oil, 1 cup bell pepper, 1 cup red onion, 1 cup corn, 1 cup black beans, ½ cup sun dried tomatoes, 1 tablespoon cumin, 1 pinch salt and pepper
Combine quinoa and vegetables: Add the cooked quinoa in the with the vegetables and stir to combine, cooking 2-3 minutes more.
Garnish with harissa sauce: To serve, add to a bowl and top with a dollop of harissa.
2 tablespoons harissa sauce