In a medium pot, heat oil over medium heat. Add onion and saute until soft and translucent, about 2-3 minutes. Add taco seasoning and sauté, stirring frequently, for 30 seconds more.

Stir in lentils, fire roasted tomatoes, black beans, corn, and vegetable stock. Bring to a boil, cover, reduce heat, and cook for 5 minutes.

Add quinoa, stir, cover, and continue to cook for 15-20 minutes or until lentils and quinoa are cooked through.

Serve with cheese and any toppings you love. Enjoy!