Layered Mexican Salad

Ingredients

• 1 cup tri-colour quinoa, rinsed
• 1 tsp cumin seeds
• 1/4 cup chopped fresh flat-leaf parsley, plus extra leaves to serve
• 2 corn cobs, husks and silks removed
• 1/4 cup extra virgin olive oil
• 1 green capsicum, finely chopped
• 400g can black beans, drained, rinsed
• 1 red capsicum, finely chopped
• 1/4 iceberg lettuce, finely shredded
• 1 yellow capsicum, finely chopped
• 250g cherry tomatoes, halved
• 1 avocado, sliced
• 1/3 cup lime juice
• 1 tsp smoked paprika, plus extra to serve
• 300ml carton sour cream