Step 1

Place the quinoa, water, and salt in a medium pot and bring to a boil.

Step 2

Cover and lower the heat to simmer until the water has evaporated and the quinoa is tender with the germ visible, about 15 minutes. Fluff with a spoon or fork.

Step 3

Combine the chili powder, paprika, cumin, salt, and pepper. Mix well.

Step 4

In a large skillet over medium heat, add the olive oil. Once hot, add the chicken and half of the spice mixture.

Step 5

Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes. Remove from the pan and set aside.

Step 6

In the same skillet, add a drizzle of olive oil and the red pepper.

Step 7

Cook for 3-4 minutes until tender, then stir in the black beans, corn, and the remaining spice mixture.

Step 8

Cook another 3-4 minutes until heated through, then add the chicken back in and heat for another minute or two.

Step 9

To serve, divide the quinoa among 4 plates or bowls and top with the chicken mixture.

Step 10

Garnish with diced avocado, lime wedges, and fresh cilantro.