Asian Quinoa and Chicken Salad

Asian Quinoa Salad

6 points

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) uncooked sugar snap peas, trimmed and halved
1 cup(s) shredded carrot(s)
1 cup(s) shredded red cabbage

1 small sweet red pepper(s), thinly sliced
3 Tbsp cilantro, fresh, chopped
2 Tbsp uncooked 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.