Chipotle Burrito Bowls with Chicken, Quinoa, and Avocado

Bob’s Red Mill Tricolor Quinoa

grilled boneless, skinless chicken breasts, cut into bite-sized pieces

black beans, rinsed and drained

) corn, drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)

vine-on tomatoes, diced

small red onion, diced

jalapeño, seeded and diced

chopped fresh cilantro, plus additional for serving

extra-virgin olive oil

freshly squeezed lime juice, plus additional for serving

ground chili powder

ground cumin

kosher salt

cayenne pepper (use less or omit if sensitive to spice)

black pepper

Diced avocado or guacamole

Shredded cheese

Sour cream or Greek yogurt

Salsa