Quinoa Salad With Asparagus, Dates, And Orange

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 teaspoon olive oil
• 1/2 cup finely chopped onion
• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon kosher salt
• 1 cup fresh orange section (about 1 large orange)
• 1/4 cup chopped pecans, toasted
• 2 tablespoons minced red onions
• 5 dates, pitted and chopped
• 1/2 lb asparagus, 2 inch pieces, steamed and chilled
• 1/2 jalapeno pepper, diced
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 2 tablespoons chopped fresh mint
• mint sprig (optional)

Recipe

• 1 to prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. add onion to pan; sauté 2 minutes.
• 2 add quinoa to pan; sauté 5 minutes. add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil.
• 3 cover, reduce heat, and simmer 15 minutes. remove from heat; let stand 15 minutes or until water is absorbed.
• 4 transfer quinoa mixture to a large bowl. add orange and next 5 ingredients (through jalapeño); toss gently to combine.
• 5 to prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. pour dressing over salad; toss gently to coat.
• 6 sprinkle with chopped mint. garnish with mint sprigs, if desired. serve at room temperature.