1 1/2 cups chicken broth
3/4 cup uncooked quinoa*
1 tbsp. rice wine vinegar
2 tbsp. orange marmalade
2 tsp. dark sesame oil
1 tbsp. fresh, minced ginger root
1 tsp. kosher salt
cup trimmed and halved sugar snap peas
1 cup shredded carrots
1 cup shredded red cabbage
1 small sweet red pepper, thinly sliced
3 tbsp. fresh, chopped cilantro
2 tbsp. thinly sliced scallions
1 tbsp. toasted sesame 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 the 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 stem them; cover and simmer until most of the liquid has been absorbed, about 5 - 6 minutes.
Remove pan from hear 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.
Note: *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.