Place quinoa in strainer. Rinse. In a wide nonstick pan cook quinoa, stirring, until darker in color, about 8 minutes. Remove from pan and set aside.
In same pan, increase heat to medium high. Heat oil and add 2 cups onion and 2 tablespoons of water. Cook until onion is soft, about 5 minutes.
To pan add broth, quinoa, and 1 to 2 tablespoons lime juice and coconut sugar. Bring just to a boil, stirring. Reduce heat and simmer, uncovered until quinoa is almost tender to bite, about 10 minutes.
Add 2 cups corn and remaining and 1 cups onions Cook stirring, until creamy about 5 more minutes.
Spoon into bowls top with remaining corn and parsley. Serve with remaining lime juice, salt and pepper. Serves 4.
