1/4cupfreshly squeezed lime juiceplus additional for serving
1teaspoonground chili powder
1/4teaspooncayenne pepperuse less or omit if sensitive to spice
For Serving (optional):
Diced avocadoor guacamole
Sour creamor Greek yogurt
Bring 2 cups water to a boil and add the quinoa. Return to a boil, cover, and reduce the heat to medium. Let simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then re-cover and let sit for 15 minutes. Transfer to a large serving bowl.
While the quinoa cooks, prepare the other burrito bowl ingredients.
To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper. Drizzle over the warm quinoa, then add cilantro, and toss to combine.
Gently stir in the prepared chicken, black beans, corn, tomatoes, red onion, and cilantro. Serve warm with any desired toppings.