Spicy Fish Bowl

Method

1. Cook quinoa according to package directions.
2. In a small bowl, combine, chili powder, cumin, cayenne pepper, salt and freshly ground pepper. Rub the spice mixture all over the tilapia fillets. (This will look like a whole lot of spice, but will be flavoring the entire dish)
3. Heat 2-3 tbsp extra virgin olive oil in a large nonstick pan over medium heat. Add the fish and cook on medium, turning once, about 3 minutes each side or until cooked through (cooking will vary depending on the thickness of the fish). When fish flakes easily, remove fillets onto a plate and set aside. Lightly flake fish into large chunks.
4. Increase temperature to medium-high, add 1 more tbsp extra virgin olive oil if needed and add corn, bell pepper and onion to the pan. Heat over high heat for 3-4 minutes without stirring to get a blackened/charred side of the veggies (leave it alone even though you really really want to stir it!).
5. Add the garlic, stir, and lower the heat to medium. Continue cooking 3-4 more minutes or until the veggies are crisp tender. Add the black beans and stir to heat through. Remove from heat.
6. To assemble: Place cooked quinoa at the bottom of the bowl. Add flaked fish, veggie and bean mixture and desired toppings. Dig in!