Description
These Cilantro Lime Quinoa Bowls with Hummus Vinaigrette are a vibrant and nutritious meal perfect for a quick lunch or dinner. Featuring fluffy quinoa infused with lime and cilantro, tender grilled chicken seasoned with aromatic spices, fresh avocado, grape tomatoes, and black beans, all brought together with a creamy and tangy hummus vinaigrette. It’s a wholesome, colorful bowl that’s both satisfying and bursting with bold flavors.
Ingredients
Quinoa Base
- 1 cup quinoa (rinsed and drained)
- 1 1/2 cups water
- 1 lime (juiced)
- 4 tablespoons cilantro (chopped, divided)
Vegetables & Beans
- 2 cups grape tomatoes (halved)
- 1 can black beans (15 oz, rinsed and drained)
- 2 large avocados (sliced)
Chicken
- 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
Hummus Vinaigrette
- 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
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and 1 1/2 cups water in a small pot. Bring to a boil, then reduce the heat and let it simmer uncovered for 10 to 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat.
- Flavor the Quinoa: Stir in the juice of one lime and 2 tablespoons of chopped cilantro into the cooked quinoa. Set aside to cool slightly.
- Prepare the Chicken Grill: Heat your grill to medium-high heat and brush the grill grates with olive oil to prevent sticking.
- Season the Chicken: In a small bowl, mix together paprika, cumin, dried parsley, dried oregano, cayenne pepper, onion powder, garlic powder, salt, and black pepper. Rub this spice blend evenly over all sides of the chicken breasts.
- Grill the Chicken: Place the seasoned chicken breasts on the preheated grill. Cook for 3 to 4 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from the grill and cover loosely with foil. Let the chicken rest for at least 5 minutes before dicing.
- Make the Hummus Vinaigrette: In a small bowl, whisk together the Classic Sabra Hummus, lime juice, olive oil, cumin, a pinch of sugar, and salt and pepper until smooth and creamy.
- Assemble the Bowls: Divide the cilantro-lime quinoa evenly among four bowls. Add black beans, halved grape tomatoes, sliced avocado, and diced grilled chicken on top of each bowl.
- Garnish and Serve: Sprinkle the remaining cilantro over each bowl. Drizzle generously with the prepared hummus vinaigrette. Optionally, add an extra tablespoon of hummus on top of each bowl for extra creaminess. Serve immediately and enjoy your wholesome cilantro lime quinoa bowls!
Notes
- Rinsing quinoa before cooking helps remove its natural bitterness.
- Letting the chicken rest after grilling keeps it juicy and tender.
- You can substitute grilled chicken with tofu or chickpeas for a vegetarian version.
- The hummus vinaigrette can be stored in the refrigerator for up to 3 days.
- For extra zest, add a sprinkle of freshly chopped jalapeño to the bowls.
