Clean and dice a multi color mix of sweet bell peppers of your choice. I used a mix of orange, yellow, and red peppers.
If using fresh onion, clean and dice.
Saute the diced peppers and onions (if using fresh onion) in a medium sized sauce pan with oil for about 5 minutes.
Drain and rinse the black beans, then add to the sauteed vegetables.
Add the corn to the sauteed vegetables (If using canned corn, drain before adding).
Next add the quinoa, water, canned tomatoes, onion powder (if not using fresh onion), garlic, olives, salt and pepper.
Place the sauce pan on medium high heat and bring to boil.
Once it is at a boil, turn down heat to medium low and cover.
Let simmer for about a 30 minutes.
You will notice the liquid has evaporated and the dish should be nice and thick, if there is still too much liquid, continue cooking.
Remove from heat and serve hot.
Compliment the dish, by serving with some sliced avocado, fresh cilantro, a dollop of aioli or vegan sour cream, vegan shredded cheese and tortilla chips!
