Cilantro Lime Quinoa Bowls with Hummus Vinaigrette

• Gluten free

• Meat

  • 4 Chicken breast, boneless skinless halves

• Produce

  • 2 Avocados, large
  • 1 (15oz can Black beans
  • 4 tbsp Cilantro
  • 1/2 tsp Garlic powder
  • 2 cups Grape tomatoes
  • 1 Lime, Juice of
  • 1/2 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 tsp Parsley, dried

• Condiments

  • 1/2 cup Classic sabra hummus
  • 1/4 cup Lime juice

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 Salt and pepper
  • 1 Pinch Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 1/4 tsp Cumin

• Liquids

  • 1 1/2 cups Water

Found on iwashyoudry.com

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 1/2 cups water
• Juice of 1 lime
• 4 tablespoons chopped cilantro, divided
• 2 cups grape tomatoes, halved
• 1 (15oz) can black beans, rinsed and drained
• 2 large avocados, sliced
• 4 boneless skinless chicken breast halves
• 1 tbsp olive oil
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Classic Sabra Hummus
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1/4 tsp cumin
• Pinch of sugar
• Salt and pepper to taste

Directions

• Combine the quinoa and 1 1/2 cups water in a small pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until liquid is absorbed and quinoa is tender. Remove from heat.
• Stir the juice of one lime and 2 tablespoons of cilantro into the quinoa and set aside.
• Heat the grill to medium high and brush the grates with the olive oil.
• Combine the spices in a small bowl and then rub each chicken breast with the spice mix. Grill the chicken for 3 to 4 minutes per side, until cooked through. Remove from grill to a plate and cover loosely with tin foil. Let rest for at least 5 minutes before dicing.
• Combine the ingredients in a small bowl and whisk until smooth.
• Divide the quinoa, black beans, tomatoes, avocado, and chicken into 4 separate bowls. Sprinkle with remaining cilantro then drizzle the hummus dressing over the top. If desired, serve with an additional tablespoon of hummus on top of each salad. Enjoy!