Asian-Flavored Quinoa Salad

Lets make this salad this week? Let me know what you thought of it.

Ingredients

	1 1/2 cup(s) canned chicken broth, or water
	3/4 cup(s) uncooked quinoa, *
	1 Tbsp rice wine vinegar
	2 Tbsp orange marmalade
	2 tsp dark sesame oil
	1 Tbsp ginger root, fresh, minced
	1 tsp kosher salt
	1 cup(s) sugar snap peas, trimmed and halved
	1 cup(s) shredded carrots
	1 cup(s) shredded red cabbage
	1 small sweet red pepper(s), thinly sliced
	3 Tbsp cilantro, fresh, chopped
	2 Tbsp scallion(s), thinly sliced
	1 Tbsp sesame seeds, toasted

Instructions

• 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.

Notes

• *Check the box of quinoa you bought to see if it has been "prerinsed". 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.