Rinse the tri-colour quinoa well. Place the quinoa, vegetable stock pot (see ingredients) and the water in a medium saucepan and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water is absorbed, 8-10 minutes. Cover to keep warm.

While the quinoa is cooking, finely chop the garlic. Slice the kernels off the corn cob. Zest the lime to get a generous pinch, then slice into wedges. Drain the black beans. In a small bowl, combine the Greek-style yoghurt and lime zest. Set aside.

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Reduce the heat to medium-high. Add a drizzle of olive oil, the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the black beans and cook until heated through, 3-4 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Finely chop the tomato and cucumber. Roughly chop the coriander.

Add the cooked quinoa and baby spinach leaves to the frying pan. Stir to combine. In a medium bowl, combine the tomato, cucumber and a squeeze of lime juice. Season with salt and pepper.

Divide the Mexican quinoa beans between bowls. Serve with the lime tomato salsa. Top with the zesty yoghurt and crumble over the fetta cubes. Garnish with the coriander and serve with remaining lime wedges.