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
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
- 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.)
- 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.
- In vegetable steamer or pot filled with small amount of water, steam asparagus and carrots until cooked.
- In large bowl, combine quinoa, chicken and vegetables. Top with addition vinegar and broth for stronger flavor, if desired.