Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the rub, in a small bowl combine Southwest seasoning, brown sugar, thyme, mustard, onion powder, garlic powder, and cayenne to taste. Rub on both sides of chicken.
2. Grill chicken 7 to 8 minutes per side or until an instant-read thermometer registers 165°F.
3. Meanwhile, brush bell pepper, onion and jalapeño with oil. Grill vegetables 5 minutes per side or until crisp-tender.
4. Transfer chicken to a platter; cover loosely with foil. Transfer vegetables to a cutting board; coarsely chop. Season with pepper to taste.
5. Place quinoa in a shallow bowl. Top with chicken and vegetables, and serve.