Spring Greens—And Grains! Recipe

• 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
• 1/4-1/2 cup pecans, toasted and chopped
• 2 tablespoons minced red onion
• 5 dates (or dried plums) pitted and diced
• 1/2 pound steamed and chilled asparagus, cut into 2-inch slices
• 1/2 jalapeno pepper, diced
• 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

1. Heat 1 teaspoon oil in a large nonstick skillet. Add the white onion and saute 2 minutes. Add the quinoa and saute 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 jalapeno.
2. 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.

olive oil, white onion, quinoa, water, salt, fresh orange sections, pecans, red onion, dates, chilled asparagus, pepper, lemon juice, extra virgin olive oil, salt, freshly ground black pepper, garlic, fresh mint

Taken from www.seriouseats.com/recipes/2008/04/quinoa-salad-with-asparagus-dates-and-orange-recipe.html (may not work)