Rinse the quinoa under cold water. In a large pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

In a skillet over medium heat, add olive oil. Once hot, add diced chicken breast and season with garlic powder, cumin, salt, and pepper. Cook for about 7-10 minutes until chicken is cooked through.

In the same skillet, add broccoli, bell peppers, and carrots. Sauté for 5-7 minutes until vegetables are tender but still crisp.

In a large bowl, combine cooked quinoa, chicken, black beans, and sautéed vegetables. Mix well and adjust seasoning if necessary.

Divide the mixture into meal prep containers and store in the refrigerator for up to 4 days.