Cook 1 c. quinoa in 2 c water flavored with 1 tsp chicken bouillon until quinoa is tender but not mushy (just turned translucent).
Meanwhile, saute half an onion, half a bell pepper, and about 1 c diced potatoes in 1 Tbsp olive oil and 1 Tbsp butter in a large skillet. When the vegetables start to brown, add 1 Tbsp minced garlic. Saute further until potatoes are tender. Add about 1 tsp dried basil, 1 can black beans (drained) and 1 c frozen corn. Add cooked quinoa and stir lightly. Heat thorough and eat lots.