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Special equipment: four 16-ounce wide-mouthed glass jars with lids
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Make the quinoa: Bring the quinoa and 1 1/4 cups water to a boil in a large saucepan over medium-high heat.
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Cover, reduce heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes.
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Drain off any excess water.
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Stir in the cilantro, scallions, oil and 1/2 teaspoon salt.
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Serve warm or at room temperature.
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(The quinoa can be cooled, covered and refrigerated for up to 2 days.
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Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
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Make the avocado cream: Process or blend the avocado, sour cream, Parmesan, lime juice, 1 to 2 tablespoons water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
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If the corn still has a chill, microwave it for about 1 minute.
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Assemble the salads: Using four 16-ounce wide-mouthed glass jars with lids, divide the quinoa evenly among the jars, then add the following in separate layers: the corn, chicken, salsa, avocado cream and pepitas.
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Pack the crushed tortilla chips (about 1/4 cup per salad) and lime wedges in separate small containers for transporting.
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Just before serving, transfer the jarred ingredients to a large bowl, add the tortilla chips and a squeeze of lime juice and toss.
