• 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.

For the Chicken:

• 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.

For the Hummus Vinaigrette:

• Combine the ingredients in a small bowl and whisk until smooth.

Assemble the salad:

• 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!