Heat the avocado oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the quinoa and the adobo and stir to combine. Pour in the water, stir, and then bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook the water is absorbed and quinoa and tender, about 15 minutes. Let stand for 5 minutes, then gently fluff with a fork.