1Blanch snap peas for one minute in boiling water. Remove immediately and place in a bowl of ice water. Remove from ice water after 2 minutes, drain and pat dry. Cut into 1-inch pieces.
2Cook bacon by method of choice (I used the microwave) until crisp. Drain and set aside.
3Bring the 2 cups of stock to a boil in a large saucepan. Add quinoa and stir. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.. Note: I use a rice cooker to prepare quinoa as it cooks exactly like rice. Fluff quinoa and transfer to a bowl and let it come to room temperature.
4In a small frypan, add the pumpkin seeds and sesame seeds. Cook over low heat, stirring, until roasted and fragrant. Add the olive oil and salt and stir.
5In another bowl, combine all dressing ingredients and stir well.
6Add the pumpkin seed/sesame see mixture to quinoa. Add the snap peas. Combine all well. Add dressing and toss. Crumble bacon. Top salad with crumbled bacon.
7May be served chilled or at room temperature. Serves 4.
Suggested wine: Any white, particularly Chardonnay.