Quinoa Salad With Asparagus, Dates, and Orange

dicentra's Note:

Cooking Light.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

Salad

• 1 teaspoon olive oil
• ½ cup finely chopped white onion
• 1 cup uncooked quinoa
• 2 cups water
• ½ teaspoon kosher salt
• 1 cup fresh orange section (about 1 large orange)
• ¼ cup chopped pecans , toasted
• 2 tablespoons minced red onions
• 5 dates , pitted and chopped
• ½ lb asparagus , 2 inch pieces, steamed and chilled
• ½ jalapeno pepper , diced

Dressing

• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 garlic clove , minced
• 2 tablespoons chopped fresh mint
• mint sprig (optional)

Directions:

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. 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.