Add rinsed quinoa to a pot with the water or stock. I used a vegetable base in my water for a deeper flavor. Heat to a boil, then reduce to low and cover for 15 minutes.
While the quinoa is about halfway done, heat a large skillet to medium and add the olive oil and peppers. Cook for 6 minutes, moving them around the pan periodically.
Add the minced garlic and cook for 1 minute.
When the quinoa timer has gone off, turn off the heat, leave covered and let sit for 5 minutes.
Back to the skillet...Add the garlic powder, onion powder, cumin, oregano and cayenne to the peppers and cook together for 1 minute to toast the spices and bring out their magical powers.
Add the tomatoes with chilies and mix together. Cook 1 minute to warm through.
Fluff the quinoa with a fork and then add to the skillet with the pepper and tomato mixture. Combine all ingredients for a couple of minutes over the heat.
Add the corn. Stir to combine and cook 5 minutes, stirring occasionally.
TASTE! Adjust seasoning if needed.
Optional toppings include: cilantro, shredded cheese, guacamole, sour cream and/or lime.