Rinse dry quinoa under water well for one minute. This helps remove any bitter taste.
Bring water and quinoa to a boil. Cover, reduce heat and simmer for 10-20 minutes until all water is absorbed. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
While quinoa is cooking, heat oil in a big frying pan on high. Add chopped onion, pepper and jalepeno and turn heat down to medium-low and simmer until slightely softened, 3-5 minutes, then add garlic, stir and saute again for another 2-3 minutes.
Add dried cumin, paprika, coriander and oregano, stir and simmer for 30 seconds.
Add tomato paste, stir and simmer again.
Add the finished quinoa and a few tablespoons of water if it starts burning.
Simmer until everything is well combined and the flavors have meshed, about 3-4 minutes
Serve in tacos, burritos, on top of nachos on salads or eat alone, the possibilities are endless!