Set a medium pot of water on high heat.
Rinse quinoa in a fine colander under running water for at least a minute. Drain well.
Once the water is boiling, add the quinoa to the pot and reduce heat to medium-low.
Cook until the quinoa absorbed all of the water, about 10 to 20 minutes with the lid on.
Remove the pot from heat. Let the covered quinoa sit for 5 minutes to steam, this will make your quinoa fluffy.
In the meantime, julienne slice the bell peppers and the onion.
Slice the avocado into cubes, the tomatoes into quarters, and chop the parsley or cilantro. Set aside.
Add a tablespoon of olive oil to a medium skillet over medium-high heat.
Once the pan is hot, reduce to medium heat and sauté the onion and the bell peppers.
Season with kosher salt and pepper. Cook, stirring occasionally, for about 3-4 minutes. Remove from pan and set aside.
Drain the corn.
In the same pan, over medium heat, add the corn to the pan.
Let the corn roast for 8-10 minutes, stirring occasionally, until light golden brown. Remove and set aside.
Drain and rinse the beans and add them to a skillet with the quinoa over medium heat. Stir well.
Add the corn, bell pepper, and onion, stirring occasionally for 2-3 minutes or until warmed through.
Season with salt & pepper.
Heat the whole wheat tortillas in a non-stick pan until lightly toasted.
Put together the tacos by adding the quinoa mix first.
Next, add the cherry tomatoes and avocado.
Top with Mexican salsa and a pinch of cilantro.