1: Cook the chicken breast until fully cooked and slice it.
2: Chop the cucumber, tomato, green onion, and cilantro.
3: In a bowl, combine tri-color quinoa with the chopped vegetables.
4: In another bowl, whisk together miso paste, rice vinegar, soy or tamari, honey, ginger & garlic paste, sesame oil, water, and lime juice to create the dressing.
5: Pour the dressing over the salad and toss well.
6: Serve with sliced chicken on top.
