Quinoa Salad with Asparagus, Dates, and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This side dish salad combines several influences: The dates and orange are an Israeli touch; the pecans pay homage to the American South; and the quinoa is a high-protein grain from South America. Ingredients:
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 jalapeño pepper, diced |
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) |
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. Add quinoa to pan; sauté 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 jalapeño); 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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