BURRITO BOWL INGREDIENTS:

2 cups cooked quinoa*
1 batch taco-seasoned chicken (see below)
1 batch sautéed veggies (see below)
1 batch corn salsa (see below)
⅔ cup guacamole
¼ cup crumbled cotija cheese (or your preferred cheese)
lime wedges (for serving)

TACO-SEASONED CHICKEN INGREDIENTS:

2 small boneless, skinless chicken breasts, pounded to even thickness
4 teaspoons Old El Paso Taco Seasoning
1 Tablespoon olive oil

Sautéed Veggie Ingredients:

1 Tablespoon olive oil
1 small red bell pepper, stem and core removed, then thinly sliced
half of a small red onion, peeled, then thinly sliced

CORN SALSA INGREDIENTS:

1 (15-ounce) can whole kernel corn, drained
¼ cup finely-diced red onion
2 Tablespoons finely-chopped cilantro
1 Tablespoon lime juice