Heat the olive oil in a large non-stick frying pan over medium heat. Add the garlic, onion, capsicum, tomato and chilli and cook until the onion has softened.
Turn up heat to high and add the quinoa and stock. Stir well and bring to the boil, then reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the quinoa is tender and nearly all of the stock has been absorbed. Stir through parsley and Vitasoy Soy Milky Regular and heat for a further 2 minutes. Turn off heat, season with pepper and serve in a large serving dish topped with chopped coriander.