Quinoa Salad With Asparagus, Dates, And Orange - cooking recipe

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 section (about 1 large orange)
1/4 cup chopped pecans, toasted
2 tablespoons minced red onions
5 dates, pitted and chopped
1/2 lb asparagus, 2 inch pieces, steamed and chilled
1/2 jalapeno pepper, diced
Dressing
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
2 tablespoons chopped of fresh mint
mint sprig (optional)

Preparation

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; saute 2 minutes.
Add quinoa to pan; saute 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 jalapeno); 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.