Rinse the quinoa under cold water and drain.

In a medium saucepan, bring the water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until all of the water is absorbed.

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, jalapeno pepper, and red bell pepper. Cook for 5 minutes, or until the vegetables are softened.

Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir to combine.

Once the quinoa is cooked, add it to the skillet and mix well with the other ingredients. Cook for an additional 5 minutes, or until heated through.

Remove from heat and stir in the chopped cilantro and lime juice.

Serve hot and enjoy!