Quinoa Salad With Asparagus, Dates, and Orange

Ingredients

Salad

• 1 teaspoon olive oil
• 1/2 cup finely chopped white 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

Dressing

• 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)

Directions

1. 1

   To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes.

2. 2

   Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil.

3. 3

   Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed.

4. 4

   Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.

5. 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. 6

   Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.