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!