Quinoa Salad with Asparagus, Dates, and Orange

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.

Yield: 8 servings (serving size: 3/4 cup)

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)
• 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
• 
  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 (optional)

Preparation

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.

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.

Nutritional Information

Calories:

164 (35% from fat)

Fat:

6.3g (sat 0.7g,mono 3.5g,poly 1.7g)

Protein:

4.3g

Carbohydrate:

24.7g

Fiber:

3.4g

Cholesterol:

0.0mg

Iron:

2.5mg

Sodium:

186mg

Calcium:

38mg