Zesty Confetti Salad With Quinoa

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1/2 cup quinoa
• 1 1/2 cups broccoli, chopped
• 1 cup carrot, chopped or shredded
• 1 cup red cabbage, shredded
• 1 1/2 cups jicama, chopped
• 1 large red bell pepper, chopped
• 3/4 cup scallion, sliced thin
• 1 cup cauliflower, chopped
• 1 tablespoon black sesame seed
• 1/2 cup pepitas (raw shelled pumpkin seeds)
• 1 cup fresh cilantro
• 3 tablespoons lime juice
• 5 tablespoons orange juice concentrate
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt

Recipe

• 1 rinse quinoa well. combine with 3/4 cup water in small saucepan. bring to a boil. cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. remove from heat and cool to room temperature or cooler.
• 2 dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". remove from heat.
• 3 in food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. blitz until a rough paste forms. (it looks a little funny at this stage--don't worry!).
• 4 in a very large bowl, combine veggies, quinoa and sesame seeds and toss. add citrus-pepita dressing and mix well to coat. chill at least one hour; overnight is ideal.