Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover then simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
Heat a large frying pan over medium-high heat and stir in the mince. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease; set beef aside.
Heat the olive oil in a saucepan over medium heat. Stir in the onion, garlic and jalapeno chilli; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavour of the spices. Stir in the tomatoes, black beans, green capsicum, red capsicum, zucchini, oregano and parsley. Season to taste with salt and black pepper. Simmer until the capsicum are tender, about 20 minutes.
Once the red and green capsicum are tender, stir in the quinoa, beef mince and corn. Return to a simmer then cook 5 minutes to reheat. Stir in the coriander to serve.
You can find tinned black beans in the organic section of the supermarket, in a health food shop or if you prefer, you can buy them dry at places like bin inn and soak them overnight.