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Quinoa Salad with Asparagus, Orange and Dates

Quinoa Salad with Asparagus, Orange and Dates

Quinoa Salad with Asparagus, Orange and Dates Recipe

Course Salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 283 kcal

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
  • 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

Instructions

  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 4 ingredients (through jalapeño); toss gently to combine.
  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. Serve at room temperature.
Nutrition Facts
Quinoa Salad with Asparagus, Orange and Dates
Amount Per Serving (1 g)
Calories 283 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 143mg6%
Carbohydrates 48g16%
Sugar 7g8%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.