Zesty Southwestern Quinoa Delight

Heat extra virgin olive oil in a large skillet over medium heat for 2 minutes.

Add chopped onion and corn kernels, and cook for 5-7 minutes or until the onion becomes soft and translucent.

Add chopped garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Combine the rinsed quinoa, undrained diced tomatoes and green chilies, water, drained black beans, chili powder, ground cumin, Mexican oregano, salt, and ground black pepper in the skillet. Mix well and cook for 2 minutes over medium heat.

Cover the skillet, reduce heat to low, and simmer for 20 minutes or until the quinoa is cooked through and has absorbed all the liquid.

Stir in the lime juice, and gently mix in the diced avocado and chopped fresh cilantro before serving.