Cook quinoa according to package directions; keep warm. Meanwhile, in large, nonstick skillet, heat oil over medium-high heat; sauté chicken for about 5 minutes or until lightly browned. Add onion, red pepper and seasoning blend; cook for about 5 minutes or until softened. Add soup and milk; bring to simmer. Cook, stirring often, for 10 to 12 minutes or until sauce is thickened and chicken is cooked through. Stir in black beans; cook for about 3 minutes or until heated through. Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce, lettuce, tomatoes, avocados and salsa. Serve immediately.

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1 1/3 quinoa 1 Tbsp. (15 mL) Canola oil 1 lb (454 g) boneless, skinless chicken breast 1 onion 1 red bell pepper 1 Tbsp. (15 mL) Tex-mex seasoning blend 1 can (284 mL) CAMPBELL'S condensed cream of chicken soup 3/4 can (185 mL) milk 1 tasse (250 mL) black beans 2 tasses (500 mL) green leaf lettuce 2 tomato 2 Avocado 1/2 tasse (125 mL) Salsa