Zesty Confetti Salad With Quinoa

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

Step-by-step instructions

1. 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. 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. 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. 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.