Step 1

Heat 2 teaspoons of olive oil in a large skillet over medium heat. Once shimmering, add quinoa and cook until it smells toasted, about 2 minutes.

Step 2

Add chicken broth, increase the heat to high and bring to a boil. Once boiling, cover, reduce the heat to low and cook until the liquid has evaporated, about 15 minutes. Remove from the heat and let sit, covered, 5 minutes more. Remove the lid and fluff with a fork. Add half of the herbs to the quinoa and reserve the remaining herbs for the dressing.

Step 3

Meanwhile, in a Mason jar or measuring cup, whisk garlic, scallion whites and light green parts, vinegar, miso paste or Dijon, salt, pepper and 1/2 cup olive oil. Add the remaining herbs and whisk to combine. Adjust seasoning to taste.

Step 4

To serve, add arugula to the bottom of the bowl. Top with quinoa, cucumbers, snap peas, avocado and chicken. Drizzle with dressing and toss to coat. Alternatively, plate into individual bowls and serve with dressing on the side.