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.
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
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)
How to Make It
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.
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.
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Thank you for sharing this recipe Joan. It always gets rave reviews from friends and family. I do use organic chicken stock to cook the quinoa and use red bell pepper in place of the hot pepper, but the rest is verbatim. DELICIOUS (especially the next day, so I double or triple the recipe to ensure leftovers!)
A light refreshing side at our Passover seder. I would make this salad again, but I felt like it was lacking in flavor a little. Next time I will add the garlic with the onion and substitue chicken or wine for the water when cooking th quinoa.
I like this salad. I halved it because I thought a full batch would be too much for me, but now I wish I'd made the whole thing. The jalapeno adds a nice kick, but if you forgot it, I think the salad would still work. I'm not a fan of mint, so I'll leave that out next time. You could definitely play with the flavors in this. The quinoa/onion/salt is a good base and the dressing is a good topper.I agree that the salt in the recipe as written is sufficient. If you use salted stock, then reduce the recipe salt. To me, the amount of quinoa in the recipe is fine.