Heat oil in a large pan over medium-high heat. Saute jalapenos and garlic until fragrant, about 1 minute.
Pour vegetable stock into the pan. Stir black beans, tomatoes, quinoa, corn and salt into the stock. Bring to the boil, reduce heat to low and simmer, covered, until the liquid is fully absorbed into the quinoa, about 20 to 25 minutes.
Fluff quinoa with a fork. Stir in coriander and lime juice.