In fine-mesh sieve below operating water, rinse quinoa.
In medium saucepan, warmth grapeseed or sunflower oil over medium warmth. Add quinoa to pan and warmth till grains dry out and scent toasty, stirring typically, about 2 minutes. Add 1 1/2 cups water to pan and convey to a boil. Cut back warmth to medium-low and simmer quinoa, coated, till it’s tender and water has been absorbed, about 12 minutes. Put aside, coated, for five minutes, after which fluff with fork.
In the meantime, place kombu in massive bowl, cowl with cool water and let soak for 10 minutes, or till tender. Drain and thinly slice.
Slice broccoli florets off stems and into small chunks. Slice off woody outsides of broccoli stems to reveal tender insides. Utilizing slicing blade of a meals processor or knife, thinly slice broccoli florets. Utilizing shredding blade of a meals processor or field grater, shred broccoli stems, carrot and apples.
In massive bowl, toss collectively quinoa, kombu, broccoli, carrot and apple. In small bowl, whisk collectively orange zest, orange juice, sesame oil, ginger, mustard, maple syrup and salt. Toss dressing with slaw. Simply earlier than serving, garnish with pumpkin seeds.