Quinoa Salad with Asparagus, Dates, and Orange

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.
8 servings (serving size: 3/4 cup)

Ingredients

+ Add To Shopping List
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

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.

Created date

March 2008

Nutritional Information

Calories 164
Caloriesfromfat 35 %
Fat 6.3 g
Satfat 0.7 g
Monofat 3.5 g
Polyfat 1.7 g
Protein 4.3 g
Carbohydrate 24.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 186 mg
Calcium 38 mg