In a medium-sized pot, combine the water and quinoa, and bring to a boil.

Turn heat to medium low, cover and let simmer for 15 minutes or until water is absorbed.

In a medium saucepan, saute the onion in olive oil until soft.

Stir in the black beans, and push to the side.

Place the shrimp in the pan on medium high heat

As sauce simmers, stir in the chipotle powder and lime juice

When shrimp is pink, mix shrimp with the black beans, and reduce heat to low

Spoon cooked quinoa into individual bowls, and top with shrimp and beans

Garnish with diced avocado and chopped cilantro if desired