Ginger & Miso Quinoa With Chicken

Amy Clevenger

by | Updated: December 3rd, 2016 | Read time: 1 minute

How quickly quinoa went from “keen-what?” to one of the most popular grains in the supermarket! Nutty, chewy and more nutritious than rice, this ancient favorite has become a modern-day staple, served up not only as a side dish but blended into breakfast porridge, shaped into veggie burgers and even baked into bread. If you’re ready to give it a go, this salad’s a great place to start. It gets its Asian flavor from a unique cooking method—simmering in miso-ginger broth instead of water!

Ginger & Miso Quinoa With Chicken

Ginger & Miso Quinoa With Chicken

Serves 4


1 cup tricolor quinoa
1-3/4 cup miso ginger broth
¼ cup white wine vinegar
1 cup shelled edamame (cooked)
1-1/2 cups shredded carrots
2 cups asparagus, chopped
2 boneless/skinless chicken breasts, chopped
Salt-free seasoning, to taste


  1. In frying pan or small skillet sprayed with non-stick spray, cook chicken seasoned with salt-free seasoning. (Note: You can also cook chicken with coconut oil.)
  2. In sauce pan, combine broth, vinegar and quinoa; bring broth to a boil, reduce heat, cover and simmer until liquid is absorbed. Remove pan from heat and let sit for five minutes before fluffing quinoa with a fork.
  3. In vegetable steamer or pot filled with small amount of water, steam asparagus and carrots until cooked.
  4. In large bowl, combine quinoa, chicken and vegetables. Top with addition vinegar and broth for stronger flavor, if desired.