Coat the chicken with Cajun spices, and black pepper.
Cook in Tantillo Extra Virgin Olive Oil on medium heat until thoroughly cooked. (Add more pepper to your liking)
*Separately cook quinoa (according to directions on packet) and then place into a large bowl, add cilantro and stir.
Sauté peppers in 1 tablespoon of Tantillo Extra Virgin Olive Oil for about 8 minutes on medium heat, add to bowl of quinoa mixture, and add in rinsed black beans.
Add sea salt to quinoa mixture. Place next to blackened chicken on plate. Squeeze lime on top of whole plate and sprinkle lime zest.
Red Pepper flakes to taste. Buon Appetito!