Mexican Chicken & Quinoa

In a large saucepan, combine quinoa, 2 cups of stock (or water) and a pinch of salt and bring to boil. Reduce heat, cover and let simmer until liquid is absorbed, about 15 minutes. Fluff quinoa and add the zest of 1 lime and the juice of half a lime. Meanwhile, season chicken. In a medium bowl, toss chicken with spices and a squeeze of lime. Set aside. Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. When the pan is hot, add the onions and peppers. Season to taste with salt and pepper. When the vegetables are soft, remove them from pan and set aside. Add more olive oil to skillet. Add chicken, season with salt and pepper, and sauté until cooked through. Remove from pan and set aside. Add remaining stock to skillet and scrape the bottom of the pan with a wooden spoon. Add the black beans and let simmer until the liquid reduces about halfway. Season to taste with salt and pepper. Add a squeeze of lime. Set aside. Combine corn and diced jalapeño. Build your bowl. Fill bowl with quinoa, then add chicken, peppers, onions and the bean and corn mixtures. Top with cheese, sour cream, salsa and avocado.