Quinoa Salad with Asparagus,Dates,and Orange

By sheilaolim

Nutritional Information
Amount per serving - 3/4 cup

Calories: 164
Calories from fat: 35%
Fat: 6.3g
Saturated fat: 0.7g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.7g
Protein: 4.3g
Carbohydrate: 24.7g
Fiber: 3.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 186mg
Calcium: 38mg

Ingredients

• 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 jalapeño 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)

Preparation

Step 1

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