Quinoa Salad with Asparagus, Dates, and Orange

Ingredients

  • Salad:
  • 1 teaspoon olive oil
  • 1/2 cup finely chopped red 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
  • 5 dates, pitted and chopped
  • 1/2 pound (2-inch) slices asparagus, steamed and chilled
  • 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

Instructions

  1. To prepare salad:
  2. heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add onion to pan; sauté 2 minutes.
  4. Add quinoa to pan; sauté 5 minutes.
  5. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil.
  6. Cover, reduce heat, and simmer 15 minutes.
  7. Remove from heat; let stand 15 minutes or until water is absorbed.
  8. Transfer quinoa mixture to a large bowl.
  9. Add orange and rest of salad ingredients
  10. Toss gently to combine.
  11. To prepare dressing:
  12. Combine ingredients in a small bowl, stirring with a whisk.
  13. Pour dressing over salad; toss gently to coat.
  14. Serve at room temperature.

Number of servings (yield): 8

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Permanent link to this article: http://cookbook.atlow.org/2011/09/11/quinoa-salad-with-asparagus-dates-and-orange/