Spicy Miso Chicken & Quinoa Salad Recipe – Thai Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Miso Chicken & Quinoa Salad Recipe – Thai Flavors

Hey everyone! I’m so excited to share this vibrant and flavorful Spicy Miso Chicken & Quinoa Salad with you. It’s a dish I whipped up recently when I was craving something fresh, healthy, and packed with a little bit of a kick. Honestly, it’s become a weeknight staple – quick enough for busy evenings, but interesting enough to feel like a treat. The combination of savory miso chicken, fluffy quinoa, and a zingy Thai dipping sauce is just chef’s kiss!

Why You’ll Love This Recipe

This salad is a total winner for so many reasons. It’s incredibly easy to make, taking only about 20 minutes from start to finish. It’s also super customizable – feel free to swap out veggies or adjust the spice level to your liking. Plus, it’s a fantastic way to get a healthy dose of protein and complex carbs. And let’s be real, who doesn’t love Thai flavors?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup quinoa
• 2 cups chicken stock
• 1 tsp salt
• ½ red pepper, diced
• 4-5 green onions, chopped
• 1 red chili, finely chopped
• 1 tbsp vegetable oil
• Spicy miso grilled chicken (recipe linked below)
• Thai dipping sauce (recipe linked below)
• Shredded carrots
• Julienned cucumber
• Cherry tomatoes
• Cilantro, chopped
• Green chili, sliced (optional, for extra heat!)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: Benefits and Types

Quinoa is a nutritional powerhouse! It’s a complete protein, meaning it contains all nine essential amino acids. I usually use white quinoa for this salad because of its milder flavor and fluffier texture, but red or black quinoa work well too – they’ll just have a slightly nuttier taste and chewier bite. 1 cup of dry quinoa yields about 3 cups cooked.

Chicken Stock: Homemade vs. Store-Bought

Good quality chicken stock makes all the difference. If you have the time, homemade is always best – it’s so much richer in flavor. But a good store-bought low-sodium chicken stock will do the trick just fine. Around 500ml is perfect for this recipe.

Miso Paste: Exploring Different Varieties & Regional Uses

Miso paste is fermented soybean paste, and it’s the heart of that umami flavor in the chicken. There are different types – white (shiro) miso is the mildest and sweetest, while red (aka) miso is bolder and saltier. I usually use a blend of both for the chicken, but feel free to experiment!

Thai Dipping Sauce: Key Ingredients & Flavor Profiles

The Thai dipping sauce is where the magic happens! It’s typically made with fish sauce, lime juice, sugar, and chili. Don’t be scared of the fish sauce – it adds a wonderful savory depth. You can find my go-to recipe here.

Red Chili & Green Chili: Heat Levels & Substitutions

I like to use Thai red chilies for a good kick, but you can adjust the amount to your preference. Green chilies are generally milder. If you don’t have either, a pinch of chili flakes will work in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the chicken stock and salt to a boil in a medium saucepan.
2. Add the quinoa, give it a stir, then cover and reduce the heat to low. Let it simmer for 12-15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
3. While the quinoa is cooking, prepare the spicy miso grilled chicken and Thai dipping sauce using the linked recipes. Trust me, the aroma alone will get your mouth watering!
4. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
5. In a large bowl, toss the cooled quinoa with the diced red pepper, chopped green onions, chopped red chili, and vegetable oil. This helps to moisten everything up and distribute the flavors.
6. Now for the fun part – assembling the bowls! Spoon the quinoa salad into each bowl.
7. Top with the grilled chicken, shredded carrots, julienned cucumber, cherry tomatoes, chopped cilantro, and a few slices of green chili (if you’re feeling brave!).
8. Finally, drizzle generously with the Thai dipping sauce. Don’t be shy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Spicy Miso Chicken & Quinoa Salad:

Achieving the Perfect Quinoa Texture

The key to fluffy quinoa is to rinse it well before cooking to remove the saponins (natural coating that can make it taste bitter). And don’t peek while it’s simmering!

Grilling the Chicken for Maximum Flavor

Marinating the chicken in the miso paste for at least 30 minutes (or even overnight) really allows the flavors to penetrate.

Balancing Sweet, Sour, and Spicy in the Thai Sauce

Taste as you go! Adjust the lime juice, sugar, and chili to find your perfect balance.

Assembling the Bowls for Visual Appeal

Presentation matters! Arrange the toppings artfully for a beautiful and appetizing bowl.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

Vegan Adaptation: Tofu or Tempeh Substitution

Swap the chicken for grilled tofu or tempeh marinated in the miso paste. My friend Sarah loves using smoked tempeh for an extra layer of flavor.

Gluten-Free: Ensuring Sauce & Miso Paste are Gluten-Free

Double-check that your miso paste and Thai dipping sauce are gluten-free, as some brands may contain wheat.

Spice Level: Adjusting Chili Amounts

Reduce or omit the chilies for a milder salad. Or, add a dash of sriracha to the Thai dipping sauce for an extra kick!

Festival Adaptation: Songkran or Thai New Year Inspired Bowl

Add some mango slices and a sprinkle of toasted coconut flakes for a Songkran-inspired twist.

Protein Boost: Adding Edamame or Chickpeas

Throw in a handful of edamame or chickpeas for an extra protein boost.

Serving Suggestions

This salad is fantastic on its own for a light lunch or dinner. It also pairs well with a side of spring rolls or a refreshing cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The quinoa and chicken can be stored separately for best results.

FAQs

Let’s answer some common questions:

What is the best type of quinoa to use for this salad?

White quinoa is my go-to for its mild flavor and fluffy texture, but feel free to experiment with red or black quinoa!

Can I make the quinoa and chicken ahead of time?

Absolutely! You can cook the quinoa and grill the chicken a day or two in advance and store them separately in the refrigerator.

How can I adjust the spice level of the Thai dipping sauce?

Taste as you go and adjust the amount of chili to your liking. A little goes a long way!

What are some good substitutes for miso paste?

If you can’t find miso paste, you can try using soy sauce with a touch of brown sugar and a pinch of sesame oil.

Is this salad suitable for meal prepping?

Yes! Just store the components separately and assemble the bowls when you’re ready to eat.

Can I use brown rice instead of quinoa?

You can, but the cooking time will be longer (around 45-50 minutes) and the texture will be different.