Cilantro Lime Quinoa Bowls with Hummus Vinaigrette
Cilantro Lime Quinoa Bowls with Hummus Vinaigrette are loaded with flavor and easy to put together!
Cilantro Lime Quinoa Bowls with Hummus Vinaigrette are loaded with flavor and easy to put together!
- 1 1/2 cups water
- salt and pepper to taste
- 1 tsp salt
- 1/4 cup lime juice
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp dried parsley
- 2 tsp paprika
- pinch of sugar
- 2 cups grape tomatoes halved
- juice of 1 lime
- 1 can black beans rinsed and drained
- 1/2 tsp cayenne pepper
- 1/4 tsp cumin
- 4 boneless skinless chicken breast halves
- 1 cup quinoa rinsed and drained
- 4 tablespoons chopped cilantro divided
- 2 large avocados sliced
- 1/2 cup classic sabra hummus
- Carbohydrate 269.144237451046 g
- Cholesterol 273.76 mg
- Fat 91.8924458000544 g
- Fiber 72.6922208381724 g
- Protein 177.085759080079 g
- Saturated Fat 13.73086682734 g
- Serving Size 1 1 recipe (2146g)
- Sodium 461.272052249026 mg
- Sugar 196.452016612873 g
- Trans Fat 7.24824534275512 g
- Calories 2548 calories
Step-by-step
- 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!
Charred chicken, herbaceous quinoa, and creamy emulsified dressing converge in this grain bowl. Quinoa originated in the Andean region of South America, cultivated by indigenous peoples over five thousand years ago as a primary staple crop. The pseudocereal offers a complete amino acid profile while absorbing flanking liquids efficiently.
The Mechanics of Emulsification
Whisking thick chickpea puree with citrus juice and oil creates a stable suspension. Fat droplets disperse uniformly through the aqueous lime juice and water base, yielding a pourable dressing without dairy solids. Hummus contains natural lecithin from tahini, which acts as a surfactant to bridge the gap between oil and water phases.Protein Preparation
Grilling poultry over medium-high heat initiates the Maillard reaction between amino acids and reducing sugars on the meat surface. Resting cooked chicken for five minutes permits internal moisture redistribution. Slicing the protein too early causes escaping juices to dry out the flesh. Quinoa requires a brief simmer of ten to fifteen minutes until the germ rings detach.
