Quinoa Salad with Asparagus, Dates, and Orange

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Quinoa Salad with Asparagus, Dates, and Orange

 

Salad:

1 teaspoon olive oil

1/2 cup chopped white onion

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

1 cup fresh orange sections

1/4 to 1/2 cup pecans, toasted and chopped

2 tablespoons minced red onion

5 dates pitted and diced

1/2 pound steamed and chilled asparagus, cut into 2-inch slices

1/2 jalapeno pepper, diced

 

Dressing:

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 minced garlic clove

2 tablespoons chopped fresh mint, plus mint sprigs for garnish

 

To make the salad: Heat 1 teaspoon oil in a large nonstick skillet. Add the

white onion and sauté 2 minutes. Add the quinoa and sauté 5 minutes. Add 2 cups

water and 1/2 teaspoon salt. Bring to a boil. Reduce heat and cover. Simmer 15

minutes. Remove pan from heat; let stand 15 minutes until water is absorbed.

Transfer quinoa mixture to a large bowl, add orange, pecans, red onion, dates

(or plums) asparagus, and jalapeño.

To make the dressing: Combine the lemon juice, olive oil, salt, pepper, and

garlic in a small bowl. Stir well with a whisk. Pour dressing over salad and

toss to coat. Sprinkle with chopped mint and garnish with mint sprigs. Serve at

room temperature.

Makes 8 3/4 cup servings.