Place the KNORR Vegetable Stock Pot in a jug and add 300ml boiling water from the kettle. Stir until the contents of the stock pot have dissolved. Set aside.
Bring a big pot of water to the boil and add the quinoa (the water should completely cover the quinoa). Cover with a lid, turn down the heat and simmer for about 13-15 minutes, or until the quinoa is cooked. Check the pot now and then, and add more water if necessary. Drain the quinoa in a large sieve and set aside.
Place a big pan over a medium heat and dry-fry the pumpkin seeds until they start to pop and turn golden (about 3-5 minutes). Toss the pan every now and again so they colour evenly. Remove the seeds from the pan and set aside to cool.
Heat the olive oil in the same pan over a medium low heat. Add the garlic, chilli, corn kernels and cumin, and cook, stirring occasionally. Then add the tomatoes, beans and reserved vegetable stock, and simmer for 8 – 10 minutes, or until the stock has reduced by about two thirds.
Add the drained quinoa, half the coriander, some of the fresh lime juice and a further drizzle of olive oil, and heat through. Season to taste with salt and black pepper.
Divide the mixture between four bowls. Top each bowl with dollops of sour cream, sliced avocado, toasted pumpkin seeds, the remaining chopped coriander, and extra lime juice and chopped chilli, to taste.