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Quinoa Salad with Asparagus, Dates and Orange Recipe

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This recipe for Quinoa Salad with Asparagus, Dates and Orange is from The Robinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 t olive oil
1/2 c finely chopped white onion
1 c uncooked quinoa
2 c water
1/2 t salt
1 c fresh orange sections
1/4 c chopped pecans, toasted
2 T minced red onion
5 dates, pitted and chopped
1/2 lb asparagus roasted with soy sauced, cut

Dressing:
2 T fresh lemon juice
1 T olive oil
1/4 t salt and pepper
2 garlic cloves, minced
2 T fresh mint, chopped


into 2 inch pieces
1/2 jalapeņo pepper, diced
Directions:
Directions:
Heat 1 t 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 c water,1/2 t salt to pan. Bring to a boil. Cover,
reduce heat and simmer for 15 minutes.Remove
from heat and let stand for 15 minutes. Transfer
quinoa mixture to a large bowl and add next six
ingredients.

Dressing: Mix dressing ingredients with a whisk
and pour over quinoa mixture and toss gently.

 

 

 

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