Step 1

Bring the chicken stock to a boil. Add salt and quinoa. Cover and cook for 12-15 minutes or until quinoa has fully absorbed the chicken stock.

Step 2

Cool the quinoa and toss with the red pepper, green onion and red chili. Add enough vegetable oil to moisten, around 2-3 Tbsp.

Step 3

Make the spicy miso grilled chicken and Thai dipping sauce.

Step 4

Spoon quinoa salad into the bowl.

Step 5

Top with chicken and garnishes and drizzle with Thai dipping sauce to taste.