Heat oil on 10 inch skillet over medium heat. Stir in garlic, onion and cook for 2 to 3 minutes or until garlic is soft and onion transparent; stirring constantly. Stir in tomato. Cook for 2 to 3 minutes; stir occasionally. Stir in parsley, quinoa, corn, chicken bouillon granules and pepper. Cook 1-2 minutes or until liquid is absorbed. Let mixture cool, about 20 minutes. Stir in cheese.