Tropical Quinoa and Black Beans

The original recipe for this comes from Robin Robertson's "Quick-Fix Vegan" cookbook, but I addapted it to make it stretch a little farther. Over all, it was really quite good, though I would consider adding a little more of each of the spice than is listed. Still, it is a really good go-to salad, and I am sure it would be great for potlucks.
1 cup quinoa
1 tablespoon vegetable oil
1/2 cup minced red onion
1/2 red bell pepper, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander1/8 teaspoon cayenne2 can sblack beans, rinsed and drained
1 1/2 cups corn
Salt and black pepper
2 mangos, peeled, pitted and chopped 
2 tablespoons fresh lime juice
3 tablespoons minced fresh cilantro
Lime wedges, for serving (optional)

Cook the quinoa in a saucepan of boiling salted water until tender, 20 to 30 minutes.  Drain and set aside.

While the quinoa is cooking, heat the oil or water in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.  Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring for 1 minute.

Add the beans and reserved quinoa and season to taste with salt and pepper.  Stir in the mango, lime juice, and cilantro and cook for a few minutes to heat through. Serve hot (or just warm) with lime wedges, if using.