Asian Quinoa Cabbage Salad

1-1/2 cups canned chicken broth, or water
3/4 cup uncooked quinoa, rinsed
1 Tbsp rice wine vinegar
2 Tbsp sugar free orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, minced
1 tsp kosher salt
1-1/2 cups shredded carrot(s)
1-1/2 cups shredded red cabbage
1 small sweet red pepper, thinly sliced
2 Tbsp cilantro, fresh, chopped
2 Tbsp uncooked scallions, thinly sliced
1 Tbsp sunflower seeds

In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.

Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.

Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix to thoroughly combine. Garnish with cilantro, scallions and sesame seeds. Serve warm, room temperature or chilled. Yields about 1 heaping cup per serving.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user WHATWOULDRUTHDO.