Quinoa Salad with Asparagus, Dates, and Orange

Quinoa Salad with Asparagus, Dates, and Orange
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups water
  • ¼ cup chopped pecans, toasted
  • ½ teaspoon kosher salt
  • ½ jalapeño pepper, diced
  • Salad:
  • ½ cup finely chopped white onion
  • 2 tablespoons chopped fresh mint
  • + 33 more ingredients
    • Mint sprigs (optional)
    • 1 garlic clove, minced
    • 2 tablespoons fresh lemon juice
    • ¼ teaspoon kosher salt
    • ½ jalapeño pepper, diced
    • ½ teaspoon kosher salt
    • 5 dates, pitted and chopped
    • 2 tablespoons minced red onion
    • 1 cup fresh orange sections (about 1 large orange)
    • ¼ teaspoon kosher salt
    • 1 garlic clove, minced
    • ½ pound (2-inch) slices asparagus, steamed and chilled
    • 5 dates, pitted and chopped
    • ½ pound (2-inch) slices asparagus, steamed and chilled
    • 1 tablespoon extravirgin olive oil
    • Dressing:
    • Dressing:
    • 2 tablespoons minced red onion
    • 1 teaspoon olive oil
    • 1 tablespoon extravirgin olive oil
    • ¼ cup chopped pecans, toasted
    • 1 cup fresh orange sections (about 1 large orange)
    • 1 teaspoon olive oil
    • 2 tablespoons fresh lemon juice
    • Salad:
    • Mint sprigs (optional)
    • ¼ teaspoon freshly ground black pepper
    • ½ cup finely chopped white onion
    • 1 cup uncooked quinoa
    • 2 cups water
    • 2 tablespoons chopped fresh mint
    • ¼ teaspoon freshly ground black pepper
    • 1 cup uncooked quinoa

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...

View full recipe at My Recipes

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