Spray the bottom of a large casserole pot /saucepan 5 times with low fat cooking spray and sauté the onion and red pepper until softened over a medium heat. Add splashes of hot water if the mixture begins to stick. Stir in the garlic for about 30 seconds.
Add stock, chopped tomatoes, quinoa, salt, black pepper, chilli powder, ground cumin, and cayenne pepper. Stir well.
Bring to the boil then turn down to simmer for about 20 minutes until the quinoa has softened and the majority of the liquid absorbed.
Stir in the kidney beans and frozen sweetcorn and cook for about 5 minutes, stirring until cooked through.
Serve with rice or in tortilla wraps with a little grated cheese.