• Cook quinoa according to package directions, drain and set aside to cool.
• Prepare all the ingredients for the fajita bowl by chopping and dicing all the vegetables then set aside for later. In a frying pan char canned or frozen sweet corn over medium-high heat for approximately 7 minutes until blackened, set aside.
• To the same pan add sliced green and red peppers and quickly cook in 1 tbsp of olive oil over medium-high heat until slightly blackened on the outside, approximately 5 minutes. Take off the heat and keep warm.
• To the same pan add 1 tbsp of oil, sliced chicken breasts and fajita spice, stir fry over medium heat for 5 minutes until the chicken is sealed. Add tomato paste and water, stir to combine and cook for 5-7 more minutes over low heat until the chicken breasts are no longer pink inside but still very juicy.

To assemble the chicken fajita bowl

• In a large bowl combine quinoa, tomatoes, onions, garlic, cilantro, black beans, corn, lime juice, olive oil and salt to taste.
• Divide the mixture among 4 serving bowls and top with spiced chicken, green and red peppers, avocado slices, crumbled soft cheese and more chopped cilantro, spoon the spicy sauce from the pan over chicken and serve.