Cook the Quinoa (1 cup) according to package directions. Once cooked, add to a large sauce pan along with the Canned Black Beans (15 ounce) drained, and Whole Kernel Corn (1 cup). Cook quinoa mixture over medium heat for two to three minutes, stirring to mix well.
Add the Chili Powder (1 1/2 tablespoon), Garlic Powder (1/2 teaspoon), Onion Powder (1/4 teaspoon), Ground Turmeric (1/4 teaspoon), Ground Cumin (1 1/2 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1 teaspoon) to the mixture, along with the Water (2 tablespoon) and Salsa (1 tablespoon).
Stir to combine and cook for five to seven minutes, stirring frequently until all ingredients are warmed through and seasonings are well blended.
Layer a plate with Tortilla Chips (to taste), a bed of chopped Romaine Lettuce (1 head) and then add the quinoa taco "meat" mixture.
Top the nachos with your favorite fixings, including Avocado (to taste), Sour Cream (to taste), Fresh Cilantro (to taste), Shredded Cheese (to taste) and Tomato (to taste).