Weight Watchers Asian-Flavored Quinoa Salad

Makes 4 servings, about 1 heaping cup each
  • 1-1/2 cups canned chicken broth, or water   
  • 3/4 cup uncooked quinoa,    
  • 1 Tbs rice wine vinegar   
  • 2 Tbs orange marmalade   
  • 2 tsp dark sesame oil   
  • 1 Tbs ginger root, fresh, minced   
  • 1 tsp kosher salt   
  • 1 cup sugar snap peas, trimmed and halved   
  • 1 cup shredded carrots   
  • 1 cup shredded red cabbage   
  • 1 small sweet red pepper, thinly sliced   
  • 3 Tbs cilantro, fresh, chopped   
  • 2 Tbs scallion, thinly sliced   
  • 1 Tbs sesame seeds, toasted     
 
  1. 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.
  2. Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.
  3. 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.
  4. Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix to thoroughly combine.
  5. Garnish with cilantro, scallions and sesame seeds. Serve warm, room temperature or chilled.