Asian Flavored Quinoa Salad

3 cups vegetable broth or water
1-1/2 cups uncooked quinoa
2 T rice wine vinegar
4 T orange marmalade
4 t. dark sesame oil
2 T fresh, minced ginger root
2 t. kosher salt
2 cups trimmed and halved sugar snap peas
2 cups shredded carrots
2 cups shredded red cabbage
1 smal sweet red pepper, thinly sliced
6 T fresh, chopped cilantro
4 T thinly sliced scallions
2 T toasted sesame seeds

Check the box of quinoa you bought to see if it has been pre-rinsed. If not, rinse the quinoa in a colander before cooking to remove its bitter outer coating. Use prepackaged coleslaw mix or shredded vegetables to speed the preparation of this dish.

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, whish 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 the liquid has been absorbed, about 5-6 minutes. Remove pan from heat and stir in carrots, cabbage, bell pepper, 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 approximately 8- one cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JALEELLAMA.