In a pot, cook quinoa and olive oil under medium/high heat for 5 minutes, stirring constantly.
Add one and a half cups of water and half a teaspoon salt, reduce heat and simmer covered for 15 minutes. Add the corn at the final 5 minutes.
Turn off the heat and leave it covered to rest for another 5-10 minutes.
If you use dry beans you will need approximately half cup white and half cup red dry beans. Soak them for one or even two days in one liter water with one tablespoon salt. Rinse well and cook them in plain water (without salt) until tender, about one hour or more, depending on the hardness of your water and the type of the beans.