Quinoa Salad With Asparagus, Dates, And Orange

• 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 sections (about 1 large orange)
• 1/4 cup chopped pecans, toasted
• 2 tablespoons minced red onion
• 5 dates, pitted and chopped
• 1/2 pound (2-inch) slices asparagus, steamed and chilled
• 1/2 jalapeno pepper, diced
• Dressing:
• 2 tablespoons fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 tablespoons chopped fresh mint
• Mint sprigs (optional)

1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; saute 2 minutes. Add quinoa to pan; saute 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeno); toss gently to combine.
2. 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. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.
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salad, olive oil, white onion, quinoa, water, kosher salt, fresh orange sections, pecans, red onion, dates, pepper, dressing, lemon juice, extravirgin olive oil, kosher salt, freshly ground black pepper, garlic, fresh mint

Taken from www.myrecipes.com/recipe/quinoa-salad-with-asparagus-dates-orange (may not work)