Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: 3/4 cup)

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.

How to Make It

Step 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.

Step 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.

Chef's 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.

Ratings & Reviews

Manny take

kciowa92
October 06, 2015
Fantastic , just be careful with salt if you use chicken broth , DO NOT ADD ANYMORE SALT !!! otherwise just great ! 

Slydamsel's Review

dawngreenan
June 10, 2013
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!)

ChefAmandaLynn's Review

Kelly
April 20, 2011
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.

Great Salad

ztg9587
September 22, 2016
A lot of interesting flavors that compliment each other. I will be making this next time I need to take a salad somewhere.

Nice salad

ttsholland
May 04, 2016
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. 

kindahl's Review

brncgirl
June 03, 2014
N/A

StacieGC's Review

BreCooks
March 03, 2013
N/A

karaboo's Review

Manny
October 10, 2011
Delicious! Used red quinoa instead and added extra garlic and mint.

ttsholland's Review

karaboo
April 24, 2011
excellent salad, great flavours (I did increase the amount of oranges & dates) and kept the pecans separate from the salad and just topped dishes as eaten so they didn't get soggy.

BreCooks's Review

Slydamsel
July 11, 2009
I agree with previous posts, cut the quinoa in half to increase the flavor. I substituted lime for lemon b/c its what I had on hand. This has been a real crowd pleaser!