Place the quinoa in a fine-mesh strainer, and rinse with cold water until the water runs clear.
Let drain briefly, then transfer the quinoa to a medium saucepan.
Add the water, chili powder, salt, black pepper, and garlic powder, and stir to combine.
Set the pan over medium-high heat, cover, and bring to a boil.
Once boiling, lower the heat as low as possible, and cook for 15 minutes without opening the lid.
Then turn off the heat and leave the pan covered for an additional 5 minutes to allow the water to fully absorb into the quinoa.
Stir and fluff the quinoa with a spoon, then use immediately or transfer to a sealed container in the fridge for up to 3 days.
The quinoa, black beans, pico de gallo, and sautéed vegetables can all be made ahead of time, if desired. Be sure to re-heat the quinoa, beans, and sautéed vegetables before serving for best results.
When selecting mangos, choose fruits that are somewhat firm. If they are too ripe and soft, they can fall apart during grilling.
Recipe submitted by Adam Merrin and Ryan Alvarez, Husbands That Cook