Ingredients

• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 pound boneless, skinless chicken breast
• ¼ teaspoon salt
• 2 cups cooked quinoa
• 2 cups shredded romaine lettuce
• 1 cup canned pinto beans, rinsed
• 1 ripe avocado, diced
• ¼ cup prepared pico de gallo or other salsa
• ¼ cup shredded cheddar or monterey jack cheese
• lime wedges for serving