Wash and drain the quinoa and all the beans. Keep aside.
Heat oil in a deep pan, saute the garlic and onions for 5 minutes, then add tomato puree, chili powder, cumin, and salt. Stir until the mixture becomes thick and sauce-like consistency. Add water or stock and bring it to a boil.
Add the quinoa and the beans. Cook closed on medium flame until the quinoa is fluffy and all the water is absorbed. This would take about 20 to 25 minutes.
The beans also would have got cooked along with the quinoa and soaked up all the juices and flavors.
Remove from heat and let it stand for a few minutes. Garnish with flat-leaf parsley and serve.
Black beans can be used instead of red beans.
As a personal preference I use dried beans, you can use canned beans instead.
If you're using stock, ensure that it is without salt, or adjust the amount of salt accordingly.
Keyword Mexican quinoa, one pan quinoa, quinoa with beans, spicy quinoa, vegan