Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Recipe from Cooking Light

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

  • 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. 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. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joan Nathan,
April 2008

Nutritional Information

  • 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