In a medium saucepan, bring quinoa and water to a boil. Lower heat, cover saucepan and let simmer until all water is absorbed, about 15-20 minutes. Fluff quinoa with a fork. Transfer to a large bowl and let cool.
Put black beans in a small bowl and toss with red wine vinegar, salt, and pepper.
Once quinoa is cooled, add black beans, corn, chopped green pepper, jalapeño, and parsley to bowl and toss to mix. Pour dressing over salad and toss to coat.