Place quinoa in a fine-mesh strainer and rinse thoroughly with cold water (don’t skip this or it will result in bitter quinoa). Place in a medium saucepan along with the fire roasted tomatoes and their juices, water, and sea salt. Bring to a simmer, then partially cover and simmer for about 20 minutes, or until the quinoa is tender. Remove from the heat.
Line dehydrator trays with parchment paper. Spread the quinoa into a thin, even layer on two or three trays. Arrange drained black beans, diced bell peppers, corn, and cilantro onto additional trays, making sure that there is room around individual pieces to allow for air circulation.
Dehydrate at 125℉ for 8-10 hours, or until completely dry. Some ingredients may take longer than others.
Place the dehydrated ingredients into a sealable bag (or divide between two bags for individual portions) and add the remaining seasonings. Pack olive oil in a small squeeze bottle, and pack along the True Lime and corn chips separately.